Parmesan spring chicken

Full of spring flavours, the Parmesan coating gives a satisfying crunch and the meat stays tender


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.  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 the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.
  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.
  From BBC Good Food website