Parmesan Spring Chicken

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