Wash the potatoes well. If the crust is not very thick, you don't even need to peel them.
Cut them into slices about 1 cm thick and place them in the baking tray (about 25/30 cm in size). Sprinkle with the seasoning and mix well. Spread on the bottom of the pan.
If, of course, you want to make a low-carb recipe, you can skip the potato pad. ;)
Now prepare the spices for the chicken breasts. Put them in a bowl.
Place the chicken breasts on a board and make cuts in every 2-3 cm with a sharp knife, not reaching the bottom.
Brush the chicken breasts with the spices. Do not miss the cuts.
Place the steaks in the pan on top of the potatoes.
Cut the cheese into thin slices and place it in the slots of the chicken breasts.
If you want, you can add a thin slice of fresh tomato together with the cheese.
Add the water.
Cover the baking pan with aluminum foil and place it in a preheated oven at 180 degrees without a fan.
My baking time was exactly 60 minutes. Since I baked in a thick clay pan, it initially takes longer for the dish to heat up. If you bake in a dish with thinner walls, it may take less time. It is important to make sure that the potatoes are ready. After you pierce a potato with a fork and it passes through it as in butter, then the potatoes are baked.
At this point, remove the foil and bake for another 10 minutes so that the dish gets s golden tan.