Chicken Cordon Bleu is pretty basic - pound out chicken breast (cut whole breasts in half) until fairly thin. Slather some Dijon mustard down tech middle of the breast (long ways); lay a piece of ham and a piece of Swiss cheese on chicken and begin to wrap like you would a burrito - rolling the long sides for a tad then folding the shorter sides in, then continue folding to the end. Use a toothpick if you have to but if you cook seam side down first you won't have a problem.
Salt and pepper your flour - just make sure it's enough salt and pepper - that's a common mistake.
Roll chicken in flour, dip in beaten egg, then roll in seasoned breadcrumbs.
You want to fry in something like peanut oil. Make sure the oil comes up about halfway on the chicken pieces (don't over crowd the pan or they will just be greasy instead of crispy). Each side should cook about 2 minutes - turn over and cook other side. Drain on paper towel before placing in oven.
Make sure oven is preheated to 350° and bake for 15 minutes to finish cooking inside of chicken.
That's really all there is too it.
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