Start by pounding chicken breasts (we did 4) to around 3/16 or 1/4  inch thick.   Heat olive oil in a pan to medium high.  

Meanwhile mix harissa paste and cream cheese about 50/50,and add a drizzle of balsamic vinegar.   Using a spoon spread the paste on one size of a chicken breast, then press almond flour onto the harissa mixture.   Do the same with all the breasts you are cooking. 

Place the breast breaded side down in the hot pan.   Cook until brown, then flip and brown the other side as well.  

Move to a baking dish, breaded side up. Top with remaining harissa paste and some more almond crumbs.  Place a piece of prosciutto on each breast and put in the oven at 350 degrees.   

Once the chicken has nearly come to fully cooked temperature, top with a couple of slices of Gruyere cheese and cook for another 5 minutes or so until bubbly.