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!

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 of baby spinach leaves

1 tbsp. white wine vinegar

2 tsp. olive oil

Method

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.