Preheat oven to 200 degrees C. Butterfly the chicken breast and place on a cutting board and make a horizontal slit through the thicker side, cutting almost to the opposite side. Open breast to form two flaps. Place 1/2 of the ham and cheese on one side of each breast half, leaving a 1/2 border. Fold chicken over filling. In a shallow bowl, mix egg with almond milk. In a shallow plate, combine 2 Tbsp almond flour, Parmesan cheese, salt and pepper. Carefully dip each piece of chicken first in milk mixture, then in crumb mixture to coat. Place chicken on baking sheet. Combine melted butter and oil, and drizzle half over chicken; flip and drizzle remaining on other side. Bake about 30 minutes, turning once halfway through cooking time, until lightly browned on the outside and cooked through. Serve with lemon wedges and large mixed salad.