1
Marinate the chicken with the same ingredients used for the potatoes.
2
Preheat the oven to 200°C (400°F).
3
Boil the diced potatoes until they are slightly tender.
4
In a pan, heat the olive oil and sauté the garlic until fragrant.
5
Add the chicken to the pan and cook until browned.
6
Add the fat-free evaporated milk, oregano, and garlic powder to the pan and stir until the sauce thickens.
7
Add the grated mozzarella and parmesan cheese to the pan and stir until melted.
8
Transfer the chicken and sauce to a baking dish and top with crispy potatoes.
9
Bake in the oven for 20-25 minutes or until the potatoes are golden brown.