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Freeze the chicken breasts for 30-40 minutes to make them easier to bread.
Use a large knife to divide each chicken breast into 2 cordon bleu pieces.
Open the chicken pieces like a book and flatten them using the back of a pan, protecting the chicken with a food-safe film to prevent tearing.
Cook the cordon bleu for 5 minutes per side (10 minutes total) over medium-low heat, using a mixture of butter and olive oil.
Add the ham and cheese to the cordon bleu before cooking.