2 Tablespoons almond flour
Pound chicken breasts until thin on waxed paper. Combine flour, pepper, garlic, and salt in a bowl. Lay strips of swiss cheese and spinach in center of chicken breasts. Roll up chicken. Roll the chicken rolls in the breading mixture. Melt butter in a skillet, then add the chicken rolls. Fry, turning the chicken frequently until golden brown, about 3 minutes. Add the chicken broth and white wine to the pan. Simmer until done, about 10-12 minutes. Can serve with brown rice, asparagus, and parmesan cheese.