recipe
Dish up an easy, delicious chicken dinner that’s full of spring flavours. The parmesan coating gives a satisfying crunch, and the meat inside stays tender…
INGREDIENTS
Egg white 1
Parmesan (finely grated) 5 tbsp
Chicken breasts (skinless) 4
Potatoes (cut into small cubes) 400g
Frozen peas 140g
Baby spinach leaves handful
White vinegar 1 tbsp
Olive oil 2 tsp
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 in the cheese. Grill the coated chicken for 10-12 minutes, turning once until browned and crisp.
- Meanwhile, boil the potatoes for 10 minutes, adding the peas for the final 3 minutes, 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.
Prep: 10 minutes Cook: 10 minutes Serves: 4
Courtesy: Good Food magazine