Place chicken on a plat surface and top with a piece of pastic wrap. Pound to an even thickness with a rolling pin. Season all sides with 1 tsp of salt and 1 tsp of black pepper. Add cheese to one half of each piece of chicken. Fold the other half over the cheese. Take three shallow dishes and fill one with almond flour and one with the beaten eggs. In the third dish, mix together the pork rinds, parm cheese, and remainder of salt and pepper. Discard all unused crust ingredients. Press each of the cheese stuffed chicken pieces into the flour, then dip into the beaten eggs and then the pork rind mixture. Coat well. Heat avocado oil in a heavy bottom pan over medium high heat. Fry chicken pieces in batches, 3-5 min per side until golden brown. Place fried chicken on a lined, lightly oiled sheet pan. Bake at 375 degrees for 30 minutes, flipping the chicken half way through. Remove from oven.

While the chicken is baking, heat butter and olive oil in nonstick skillet over medium heat. Add shallots and cook 5 minutes. Add garlic and cook another minute, stirring constantly. Add mushrooms and cook 5 minutes. Add zucchini and squash and cook 3 minutes. Add heavy cream and cook another few minutes until sauce thickens and reduces. Add parsely and stir. Serve chicken on top of the vegies and sauce and enjoy.