Chicken thigh fillets
1.Make salsa verde: Combine ingredients in a small bowl.
2.Combine chicken with 1/3 cup of the salsa verde in a medium bowl. Toss well to coat.
3.Cook chicken mixture on a heated oiled barbecue grill plate, 5 minutes each side or until cooked through.
4.Meanwhile, boil, steam or microwave potatoes until tender, drain. Using a potato masher, crush potato roughly in a large bowl with butter.
5.Serve chicken with potato topped with remaining salsa.