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
140g frozen peas
good handful baby spinach leaves
1 tbsp white wine vinegar
2 tsp olive oil
First of all line your grill pan with tin foil.
Heat the grill.
Beat the egg white in a small bowl and add a pinch of 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 new potatoes for 10 minutes.
Add the peas for the final 3 minutes, and then drain.
Toss the vegetables with the vinegar, oil spinach leaves, and season to taste.
Divide between four warm plates, then serve with the chicken.
Spring lunch on a plate, delicious!