First, we butterfly cut the breast and we pound it with a meat hammer until it reaches 2 cm of thickness.

Then we cut the irregularities, and condiment with abundant salt and pepper and thyme.

With a very sharp knife or a mandolin, cut the potatoes very finely, arrange them on the upper side of the breast, and press on them so they adhere to it.

Heat the cast iron pan in a moderate fire, add olive oil and butter, using a flat surface slide it under the breast, and invert them on the pan with the potatoes facing down.

Rearrange the rebel slices of potatoes, and cook for 12 minutes without moving it at all, check the edge of the potatoes to know if your fire is hot, and avoid over-burning them.

slide the flat surface again under the chicken with circular movements and avoid losing your crust, flip it and cook it until the chicken is done around 6 to 8 minutes depending on the power of your fire, at this point add the cherries and burn them a little to get some Maillard crust on them.

If the pan dries add more butter.