Preheat the oven to 350̊. Get the grill going, too.

Season the chicken with the Essence. Grill them until just done. Don’t overcook the chicken! Remove them from the heat and let them cool for about 5 minutes. Chop them up into 3/8" or so small cubes and throw them in a bowl.

Get two 12-muffin pans (standard size cups). You’ll be assembling these in two layers, so don’t go overfilling the first layer. Mist the pans with Pam. Place a won ton wrapper in each muffin cup and form them into the bottoms. Let the four corners run up high. It’s easiest to do each ingredient across all the cups instead of filling one cup at a time.

Now in each cup, throw in 3 or 4 cubes of chicken, about a teaspoon of ham, about half a teaspoon of the Pretty Peppers, and about half a teaspoon of sauce (you don’t want these too runny). Dust the tops with salt and add a pinch of tarragon (no chives yet). Take a Swiss cheese square and push it onto the top packing things together.

Now you’ll do the same thing for a second layer. This time rotate the won ton wrapper 45̊ to the first one so it will look like a flower. After this Swiss cheese slice, top all the muffins with a pinch of chives.

Bake at 350̊ for about 20 minutes until heated through and the won ton tips are brown and crunchy.