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You could buy it in the frozen aisle at the supermarket - but you'd be better off making your own, it's cheap, quick, and delicious!
It only looks complicated, it's quite simple to make. The trick is to have a very sharp straight edge blade to make the cut. The rest just flows. Also, the double coating of breadcrumbs will help making sure the cheese doesn't melt out of the chicken while you cook it.
Chicken Cordon Bleu served on mashed potatoes with snow peas.
Boneless chicken breasts, cheese and ham.
Showing the narrow sharp knife blade over the chicken breast.
Cutting a "pocket" in the chicken breast with the knife.
Insert the cheese inside the chicken "pocket".
The raw chicken breast with the ham and the cheese.
The crumbed chicken breasts, ready to cook.
Foaming butter with the oil.
Cooking the chicken on one side.
Finishing to cook the chicken. The breadcrumbs on the cooked side are forming a golden-brown crust.
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I was a vegetarian until I started leaning toward the sunlight.