Green olive butter
1.Steam or boil potato slices for about 20 minutes or until tender.
2.Meanwhile, split each chicken fillet in half horizontally to form 8 thin pieces. Cook chicken on a heated, oiled griddle pan or frying pan until browned on both sides and just cooked through. Remove from pan; cover to keep warm.
3.To make the green olive butter; combine all ingredients in a small bowl.
4.Serve the hot chicken on the potatoes and spinach; top with the green olive butter. Sprinkle with black pepper, if desired.