Parmesan spring chicken

• egg white1
• finely grated parmesan5 tbsp tbsp
• boneless, skinless chicken breasts↗4
• new potatoes↗400g g

  cut into small cubes

• frozen peas↗140g g
• baby spinach↗good handful

  good handful

• white wine vinegar↗1 tbsp tbsp
• olive oil↗2 tsp tsp

Step-by-step instructions

1. 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.

2. 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.