1 egg white
5 tbsp finely grated parmesan
4 boneless, skinless chicken breasts
400g new potatoes, cut into small cubes
good handful baby spinach leaves
1 tbsp white wine vinegar
2 tsp olive oil
Beat the egg white on a plate with a little salt and pepper. T
ip 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.
Meanwhile, boil the potatoes for 10 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.
Recipe from Good Food magazine, April 2008