First, round up an appropriate quantity of chicken breast or tenders to feed the number of people who are going to be complaining in twenty minutes that they are hungry. Ideally, they should be thawed out already. Next, cut them into serving-sized pieces. For thick breasts, I lay my knife flat and slice them so that I have two thin pieces instead of one thick one; they cook more quickly and evenly that way, and it tricks people into thinking they’ve eaten more than they have. Now for the cooking part. Sprinkle them lightly with seasoned salt and then pan fry them in a bit of olive oil until they are just barely done. While you’re waiting, preheat the oven to 350°. When the chicken is just cooked, arrange the pieces on a baking pan so that they are not touching. Top each piece with a little bit of swiss cheese, grated or sliced, whatever you have, and a thin slice of deli ham. If you have leftover dinner ham, I think it would work well chopped small and sprinkled atop the chicken and then covered with the cheese, for the cheese acts like glue, keeping the chicken and the ham firmly attached. Once all the chickens are dressed for dinner, slip the pan into the oven for about ten minutes, just long enough to melt the cheese while you wash your frying pan. Serve with your choice of speedy side dishes. Easy and delicious.