Peel the potatoes, cut into slices and boil for about 8 minutes.
Grease a mold with butter and put half of the potato slices in it.
Cut the chicken breast into strips, sauté in butter and season with pepper and salt. Spread over the potatoes.
Wash the chard, remove the stems and use elsewhere. Blanch leaves briefly in boiling salted water, drain well and chop.
Spoon half of the chard over the chicken breast strips.
Spread remaining potatoes evenly on top with remaining chard.
Wash and roughly dice tomatoes and place on top at the end. Sprinkle with beaten egg, sprinkle with cheese and bake at 200 °C for about 30 minutes.
Sprinkle with oregano and serve…
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