This is a quick and easy week night supper with great spring flavours and nice moist chicken. Perfect now we’re into the long nights, even if they’re somewhat frosty still.
Parmesan spring chicken – to serve 4
- 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 baby spinach leaves
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
Heat the grill to medium and line the grill pan with foil. Beat the egg white on a plate with some seasoning. Tip the Parmesan onto another plate. Dunk the chicken in the egg white, then the cheese. Grill the chicken for 10-12 minutes, turning once until brown and crispy.
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 warm plates and serve with the chicken.
Wine Suggestion: Any light white you have in the fridge would go great here. If you’re going out to buy it try a Rhône varietal, like Roussane or Marsanne.
(Original recipe from BBC Good Food)
