Parmesan spring chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 egg white
- 5 tbsp finely grated parmesan
- 4 boneless, skinless chicken breasts
- 400g new potatoescut into small cubes
- 140g frozen peas
- good handful baby spinachleaves
- 1 tbsp white wine vinegar
- 2 tsp olive oil
Nutrition: per serving
- kcal339
- fat11g
- saturates3g
- carbs20g
- sugars3g
- fibre3g
- protein42g
- salt0.53glow
Method
step 1
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 mins, turning once until browned and crisp.
step 2
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.
