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1
Preheat oven to 350 degrees F.
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2
In a medium sized bowl combine the 3 varieties of olives (other olives may be substituted) in addition to the capers, anchovy, zest, 1 teaspoon lemon juice, 1 tablespoon garlic, and 6 tablespoons olive oil.
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3
Using a spoon, fold the ingredients together, adding pepper, to taste.
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4
Set aside to allow flavors to blend.
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5
In a medium sized bowl combine the yam, butter, sugar, and sage leaves, mixing with a spoon.
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6
Spread evenly onto a small sheet pan and bake until lightly caramelized, 20 minutes.
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7
Remove from oven and set aside keeping warm.
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8
Using 2 pieces of plastic wrap, sandwich 1 breast at a time and pound lightly with a mallet or meat tenderizer evenly until 1/4-inch thick.
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9
Repeat with the remaining pieces of chicken breast, and sprinkle 1 tablespoon oil over each.
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10
Season lightly with salt and pepper on both sides.
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11
In a large saute pan, over high heat, add 1 tablespoon oil.
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12
When hot add chicken breasts, 1 at a time, allowing them to caramelize before flipping.
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13
Cook until liquid runs clear from the breast, approximately 2 minutes per side being careful not to over cook.
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14
Repeat with remaining breasts, set aside keeping warm.
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15
Brush breasts with remaining lemon juice.
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16
In a large saute pan over high heat, add 1 tablespoon oil.
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17
When hot add the remaining garlic and cook until fragrant, 10 seconds.
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18
Add spinach and toss to distribute garlic.
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19
Season lightly.
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20
When just wilted remove from the pan and set aside.
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21
Plate 1 chicken breast, then top with spinach and the olive mixture.
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22
Serve with yams.
