Author: 
What you need:
- Tasty spring chicken
Spring parmesan chicken:
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 of baby spinach leaves
1 tbsp white wine vinegar
2 tsp olive oil
Method:
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.
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.
Spring chicken in a pot:
What you need:
1 tbsp olive oil
1 onion , chopped
500g boneless, skinless chicken thighs
300g small new potatoes
425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)
350g broccoli , cut into small florets
350g spring greens , shredded
140g petits pois
bunch spring onion , sliced
2 tbsp pesto
Method:
Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.
Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.
