20 minutes
Indulge in a delightful chicken dinner that encapsulates the essence of spring. This dish features tender chicken breasts encased in a crispy parmesan crust, accompanied by a refreshing medley of new potatoes, peas, and baby spinach. It's a perfect balance of flavor and texture that's sure to please any palate.
each
Parmesan Cheese, finely grated
tablespoons
Chicken Breasts, boneless, skinless
each
New Potatoes, cut into small cubes
0 oz
0 oz
Baby Spinach Leaves, generous
handful
tablespoons
teaspoons
to taste
to taste
1. Prepping the Ingredients
Preheat your grill to medium heat and prep the grill pan by lining it with foil. Season the egg white with salt and pepper and whisk it on a plate until frothy. Spread out the grated Parmesan cheese on a separate plate.
2. Coat the Chicken
Dip each chicken breast into the seasoned egg white, ensuring it's fully coated. Then, press it into the grated Parmesan cheese, covering it evenly.
3. Grill Perfectly
Place the coated chicken on the prepared grill pan and grill for 10-12 minutes. Remember to turn the chicken over halfway through, grilling until it's beautifully browned and the crust is deliciously crisp.
4. Boil the Potatoes
Put the cubed new potatoes in a pot of boiling water and cook for 10 minutes.
5. Add the Peas
In the last 3 minutes of cooking the potatoes, add the frozen peas.
6. Mix the Greens
Drain the potatoes and peas, then while still hot, toss them with the baby spinach leaves, white wine vinegar, olive oil, and season with salt and pepper to your liking.
7. Assemble the Plates
Evenly distribute the spring vegetable toss onto four warm plates.
8. Serve with Chicken
Top each serving of vegetables with a succulent piece of the crispy Parmesan-crusted chicken.
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