Parmesan Spring Chicken

by BBC Good Food

Dish up an easy, delicious chicken dinner that's full of spring flavours. The parmesan coating gives a satisfying crunch, and the meat inside stays tender

Method

Based on 4 servings, adjust as needed.

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.

  • Ingredients
  • Based on 4 servings
  • 140g Frozen Peas 1x Sainsbury's Petits Pois 910g
  • 5 tbsp Finely Grated Parmesan 1x Sainsbury's Grated Parmesan Cheese 120g
  • 2 tsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 250ml
  • 1 Egg White, separate the egg 1x Sainsbury's British Free Range Eggs Medium x6
  • 400g New Potatoes, cut into small cubes 1x Sainsbury's Baby Potatoes 1kg
  • 1 tbsp White Wine Vinegar 1x Sainsbury's Wine Vinegar, White Wine 500ml
  • 4 Boneless, Skinless Chicken Breasts 2x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 320g
  • good handful Baby Spinach, leaves 1x Sainsbury's Baby Leaf Spinach 100g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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