Chicken Cordon Bleu
Source: Six Ingredients or Less Cookbook

2 large whole chicken breasts, boned, halved and skinned
4 thin slices boiled ham (about 2-inches square)
4 small thin slices Swiss cheese
3/4 cup dry bread crumbs, finely crushed
salt and white pepper to taste
1/3 cup butter, melted

Cut a deep pocket in side of each chicken breast at its thickest part. Fold ham slice around cheese slice, tuck in pocket. Secure with toothpick. Combine bread crumbs, salt and pepper. Roll chicken in butter, then in bread crumb mixture. Place on buttered baking sheet (parchment paper would probably make clean-up easier). Bake at 400 degrees F for 30 to 40 minutes or until lightly browned and tender. If chicken becomes dry, brush with more melted butter. Remove toothpicks before serving. Serves 4.

2. Chicken Cordon Bleu - Low Calorie version
Not as good as the real thing but when dieting tastes mighty fine

Chicken Cordon Bleu
Source: Lean Cuisine by Barbara Gibbons

4 chicken breasts, split, skinned and boned
8 teaspoons parsley, chopped
8 thin slices part-skim mozzarella cheese (4 ounces)
4 thin slices boiled ham, cut into halves (4 ounces)
1 tablespoon low calorie mayonnaise
1 tablespoon warm water
1/4 cup seasoned bread crumbs

Pound fillets until thin. Lay out flat and sprinkle with parsley. Top each fillet with cheese then a half slice of ham. Roll up tightly. Stir together mayonnaise and warm water in shallow dish. Roll each chicken fillet in the mayonnaise mixture, then in the bread crumbs. Secure with toothpicks, if desired. Spray a baking sheet with non-stick vegetable spray. Arrange the chicken rolls on a baking sheet, seam-side down, in a single layer. Bake in a 425 degree oven for 15 to 20 minutes, or until browned, cooked through and cheese is melted. Remove toothpicks before serving. 215 calories per serving.

3. Chicken Cordon Bleu (My favorite)
Source: Good Housekeeping Illustrated Cookbook

6 medium, whole chicken breasts, skinned and boned
8 ounces Swiss cheese slices
8 ounces cooked ham slices
3 tablespoons flour
1 teaspoon paprika
6 tablespoons butter or margarine
1/2 cup dry white wine
1 cup chicken chicken broth, 1 package chicken flavor stock base or 1 teaspoon chicken flavor stock base
1 tablespoon cornstarch
1 cup heavy or whipping cream

Spread chicken breasts flat; fold cheese and ham slices to fit on top fold breasts over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika; use mixture to coat chicken pieces. In a 12-inch skillet, over medium heat, in hot butter or margarine, cook chicken until browned on all sides. Add wine and boullion. Reduce heat to
low; cover and simmer 30 minutes or until fork-tender. Place chicken breasts onto platter and then remove toothpicks. Keep warm.

In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened. Spoon sauce over chicken breasts and serve. Serves 6.