Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Parmesan spring chicken

Full of spring flavours, the Parmesan coating gives a satisfying crunch and the meat stays tender

  • Prep: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 339
  • Carbohydrates 20
  • Saturated Fat 3
  • Sugar 3
  • Protein 42
  • Fat 11
  • Fibre 3
  • Salt 0.53

Nutrition per serving

  • Calories 339
  • Carbohydrates 20
  • Saturated Fat 3
  • Sugar 3
  • Protein 42
  • Fat 11
  • Fibre 3
  • Salt 0.53

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 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. 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 the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.

  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.

Suggested recipes from this collection...