Lay the chicken breasts on a clean cutting board. If there is a small chicken tenderloin still attached to each breast, remove them and reserve. Butterfly each breast by cutting ¾ way through lengthwise from the breast's thicker side. The breasts should then open up like a book.

Lay a medium-size piece of plastic wrap over one chicken breast. Using a rolling pin, gently pound the breast a few times to simply level out its thickness, not to make it skinny and flat. Lay each breasts onto a fresh sheet of plastic wrap and keep to one side while you finish the others.

One by one, lay a piece of ham on the open breast to cover, leaving a ¼-inch border around all sides (fold and tuck any stray bits of ham onto itself to keep the border). Divide the cheese into four even rectangles to fit within the breast; the border on this one will be larger than with the ham. If you have any chicken fillets, pop one into each before closing.

Close the breast by easing it over the ham and cheese, and the 'book' is tightly shut. Using the plastic sheet underneath, tightly wrap it around the breast to make a tight parcel. Chill in the fridge as long as possible—anything from an hour to overnight is fine. This is also the point at which you can freeze the chicken for later.

Once ready to cook, heat the oven to 425°F (220°C).

Prepare your dredging station: On one large plate, place the flour, and add a light sprinkling of salt and black pepper. On another large place, add the breadcrumbs and spread out. Lightly beat the eggs and pour into a shallow bowl large enough to comfortably fit a chicken breast.

Heat the oil in a shallow skillet or frying pan—at least large enough to hold two breasts at a time—over medium-high. Working quickly, dip the chicken into the flour and roll around to make sure it is dusted evenly all over. Dip into the beaten egg and again roll around, then swiftly lay into the bread crumbs and, using your hands, press the crumbs evenly; you can be pretty firm to ensure the crumbs stick. Repeat until all are coated.

Two at a time, fry for 1 to 2 minutes to brown lightly; lift from the pan and place onto a baking sheet. Repeat with the remaining two breasts. Place fried chicken breasts in the hot oven for 25 minutes until crisp and golden brown, and the internal temperature of the chicken registers at 160°F (70°C).

Serve immediately; you want the cheese to ooze out and the chicken piping hot. The Cordon Bleu is excellent with fries and a salad, or a dish of steamed, fresh vegetables. I doubt you will have leftovers; if you do, keep them wrapped in the fridge and eat cold as they do not reheat very well.