Parmesan Spring Chicken

The Recipe: Parmesan Spring Chicken

An easy mid-week tea that’s light and full of spring flavours. The parmesan is used as an alternative to breadcrumbs in this recipe for Parmesan Spring Chicken, creating a super tasty and crunchy coating. Adding the vegetables to the mix makes for a quick and nutritious meal that you’ll be making again, week after week!

Parmesan Spring Chicken - Recipes by Breeze House


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 of baby spinach leaves

1 tbsp. white wine vinegar

2 tsp. olive oil


  1. Heat grill to medium and line the grill pan with foil.
  2. Beat the egg white on a plate with a little salt and pepper.
  3. Tip the Parmesan onto another plate.
  4. Dip the chicken first in egg white, then the cheese.
  5. Grill the coated chicken for 10-12 minutes turning once until browned and crisp.
  6. Meanwhile, boil the potatoes for 10 minutes, adding the peas for the final 3 minutes, then drain.
  7. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste.
  8. Divide between four warm plates, and then serve with the chicken.

For another delicious chicken recipe, have a look at our Orange Roasted Chicken with Spring Veg. Our Spring Spanakopita and Spring Vegetable Tagliatelle will also give you the taste of the season!

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