Parmesan Spring Chicken

  • 4 chicken breast, boneless, skinless 
  • 1 egg white
  • 5T parmesan cheese, freshly grated 
  • 400g new potatoes, cut into small cubes
  • 140g peas (can be frozen)
  • good handful baby spinach leaves
  • 1T white wine vinegar
  • 2t olive oil
  • salt and pepper, freshly ground


  1. Heat grill to medium and line the grill pan with foil. 
  2. Whisk 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. 
  3. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.
  4. Meanwhile, boil the potatoes for 10 mins, adding the peas for the final 3 minutes, then drain. 
  5. Toss the vegetables with the spinach leaves, vinegar, oil and season to taste.  Serve with the chicken.