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Chicken Cordon Bleu

4 Large boneless skinless chicken breast halves
2 Tbsp. butter or margarine softened
1 tsp. dried Thyme
4 thin slices Swiss cheese
8-12 bacon strips
2 eggs
1/2 c. milk or cream
1/2 c. Atkins bake mix
3/4 c. crushed pork rinds
1/2 tsp. garlic powder
1 tsp. dried Oregano
1/4 c. parmesan cheese

Flatten chicken breasts, using a knife to cut from middle towards outside (but not all the way through the side) to form a flap.  This helps thin down the chicken where it tends to be the thickest and also makes your working surface larger.  Open flap and press flat with smooth side down underneath. Spread butter on the top.  Sprinkle with Thyme.  Top with a slice of ham and cheese.  Roll up tightly. Wrap each with two or three slices of bacon and secure with toothpicks.  In a small bowl, beat eggs and milk; set aside. Place Atkins bake mix in another bowl. Set aside.  Combine the crushed pork rinds, garlic powder, oregano and cheese.  Dip each chicken breast into egg mixture, then bake mix, again into egg mixture and then into pork rinds. Place on greased baking sheet.  Bake at 350 Degrees for 40-45 min. or until chicken juices run clear.  Yield: 4 serving with less than 5 carbs each.