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1
Preheat an oven to 425 degrees.
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2
Wash and peel the potatoes.
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3
Fill a bowl with cold water and slice the potatoes into paper thin slices on an Asian vegetable slicer or on the wide slicer of a cheese grater.
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4
Put the cut potato into the ice water and set aside.
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5
Heat 1 tablespoon each of oil and butter in a large saute pan.
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6
Season the chicken breasts with salt and pepper and add to the hot pan.
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7
Brown the chicken to a light golden color over moderately high heat.
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8
Turn the chicken to brown the second side, then remove the breasts from the pan, place in an oven proof dish and set aside.
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9
Add the shallots to the hot pan and saute for 1 minute.
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10
Stir the olives into the shallots, add the wine, and cook for 1 minute before adding the chicken stock.
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11
Cook for 1 minute and then turn off the heat.
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12
Drain the potatoes and dry on paper towels.
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13
Toss the potatoes in a bowl, with the remaining olive oil, making sure they are evenly coated, and season with salt and pepper.
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14
Wrap each chicken breast completely in sliced potato.
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15
Overlap the slices across the width of the chicken.
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16
Place the potato - wrapped chicken into the oven and roast for 12 to 14 minutes or until the potato has cooked to a crisp golden brown and the chicken is fully cooked but still moist.
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17
As the chicken finishes cooking, reheat the sauce, cook for 6 to 7 minutes then add the basil.
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18
Swirl in the remaining butter and spoon around the chicken.
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19
Serve with fried spinach leaves.
