For the classic chicken cordon bleu, the stuffed chicken breasts are browned in oil in a skillet before being transferred to the oven. This version is baked instead of fried to reduce calories and fat.
Arrange individual chives (with the flowers attached, if available) in a decorative pattern atop each serving. Chive flowers, like the flowers of most other herbs, are edible; they taste like chives. The stalks of chives that have gone to flower, however, are tough and fibrous.
Rice pilaf and steamed asparagus spears round out this meal.