This is an easy weeknight version of Chicken Cordon Bleu. Instead of stuffing the chicken pieces, you lay everything on top of the chicken, which really saves time. The ham under the chicken catches a lot of the cheese that would otherwise slide off onto the pan (although some does slide off and crisp up to the pan. Beware, the pan will need to soak for a bit!). Make a salad and then warm up some leftover noodles and toss them with butter: Dinner is served!