Cut four asparagus stalks into one centimetre pieces and remaining into one inch pieces. Keep four asparagus tips separately. Season mashed potatoes with salt and black pepper powder to taste. On a plate pipe the mashed potato into rosettes by using piping bag.
Heat oil in a kadai and deep-fry the shredded spinach for thirty seconds. Drain and place on absorbent paper and set aside. Wash chicken breasts. Pat them dry and slit from one side, open it out and flatten with the blunt side of a knife. Apply a little salt and black pepper powder. For stuffing mix two tablespoons of grated cheese, sliced green olives and black olives, smaller pieces of asparagus, one tablespoon cream and black pepper powder.
Place this mixture over the chicken breasts. Keep two asparagus tips on top of the stuffing. Roll the chicken breasts tightly. Smear one teaspoon of spiced olive oil on each chicken breast. Grill them turning once or twice so that they get cooked from all sides. In a pan heat two teaspoons of spiced olive oil. Add capsicums, bigger pieces of asparagus with salt and black pepper powder and stir-fry till brown spots appears on them. For the sauce, take cream in a pan.
Add remaining grated cheese, saffron, salt, black pepper powder. Stir well and cook on low heat for two minutes. In another pan heat two teaspoons of spiced olive oil and cook the grilled chicken till it becomes golden brown in colour. Slice them evenly. Arrange the chicken slices on a plate. Pour sauce on them and garnish with crisply fried shredded spinach and potato rosettes.
Serve hot with sautéed capsicums and asparagus.