Personally, when I’ve made chicken cordon bleu, I tend to serve it with mac & cheese and a Caesar salad.
Starch overload, but it does the job.
I couldn’t manage to pound the chicken as thin as I would like, but it turned out very nice. I used prosciutto and gruyere, and we did have Hollandaise sauce. For accompaniments, we had asparagus and buttered French bread.
One breast fed the both of us.
What Johnny should’ve done is make pork chops cordon blue.
A quick Google search produced ample results. 