Cut the chicken fillet into strips 1/2″ (1 cm) thick, tenderize them lightly with a mallet. Arrange them tightly along the bottom of a tray and sprinkle salt and black pepper to taste.
Peel and cut the potatoes into thin slices 5/64 thick, season with salt and black pepper and stir. Arrange the potatoes on top of the meat, overlapping them.
Cover the tray with aluminum foil and put to bake in a preheated 356°F (180 °C) oven for 60 min.
Then uncover the tray and bake to a light golden crisp. It's really tasty, soft and juicy!