Parmesan Chicken Breasts Served with Spinach & New Potatoes

For a lovely light lunch or even a dinner party, this dish is sure to impress. It's extremely light, but flavorsome! Here we go......


  • 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


  1. First of all line your grill pan with tin foil.

  2. Heat the grill.

  3. Beat the egg white in a small bowl and add a pinch of salt and pepper.

  4. Tip the Parmesan onto another plate. Dip the chicken first in egg white, then in the cheese.

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

  6. Meanwhile, boil the new potatoes for 10 minutes.

  7. Add the peas for the final 3 minutes, and then drain.

  8. Toss the vegetables with the vinegar, oil spinach leaves, and season to taste.

  9. Divide between four warm plates, then serve with the chicken.

Spring lunch on a plate, delicious!

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