Parmesan spring chicken
Full of spring flavours, the Parmesan coating gives a satisfying crunch and the meat stays tender
- Prep: 10 mins
- Serves 4
- Easy
Ingredients
- 1 egg white
- 5 tbsp finely grated parmesan
- 4 boneless, skinless chicken breasts
- 400g new potatoes, cut into small cubes
- 140g frozen peas
- good handful baby spinach leaves
- 1 tbsp white wine vinegar
- 2 tsp olive oil
Method
-
Heat grill to medium and line the grill pan
with foil. Beat the egg white on a plate with
a little salt and pepper. Tip the Parmesan
onto another plate. Dip the chicken first in egg white, then the cheese. Grill the coated
chicken for 10-12 mins, turning once until
browned and crisp.
-
Meanwhile, boil the potatoes for 10 mins,
adding the peas for the final 3 mins, then
drain. Toss the vegetables with the spinach
leaves, vinegar, oil and seasoning to taste.
Divide between four warm plates, then
serve with the chicken.
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