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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)

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