Parmesan Spring Chicken
This delightful recipe combines crispy Parmesan-crusted chicken with a vibrant potato, pea, and spinach salad tossed in a tangy vinaigrette. The cheesy crust adds a delicious crunch to the tender chicken, while the fresh and colorful salad provides a balanced and flavorful side dish. Perfect for a quick and wholesome weeknight meal that is sure to impress!
— Constant Cookbook
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
Instructions
- 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.
- 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.
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 339 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 42 grams protein
- Sodium Content: 0.53 milligram of sodium
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