When I first read this recipe, I thought it was going to be harder than it actually was.
I diced the red potatoes and put them in a microwave safe bowl with some chicken broth, set for 13 minutes and was good to go!
When the potatoes were done, I added the cheese and chives. The recipe called for fresh chives. However, I don't cook with fresh herbs a lot, so often, they end up going bad. Therefore, I just went with dried chives.
I browned the chicken for five minutes. I then covered the pan and let the chicken cook for the next 18 minutes.