This is a really quick and very tasty meal. The chicken stays superbly moist throughout the grilling but has a satisfyingly crunchy top. Great way to use up your slightly past their best salad leaves too
1 chicken breast per person
1 Medium potato per person
1 tablespoon oil(or melted butter if you prefer)
1 teaspoon white wine vinegar
A good squirt of sweet chilli sauce
1 egg white
1 good tablespoon finely grated parmesan cheese per chicken breast
A good handful of spinach leaves or tender salad leaves per person
One scallion chopped per person
A handful of frozen peas per person
Turn the grill on to a medium heat
Line the grill pan with foil.
If your chicken breasts are very large baton them out under cling film a bit to flatten.
Beat the egg white in an oval/rectangular dish with salt an pepper just until it is no longer slimy.
Now roll the chicken in the egg white and then into the grated parmesan cheese to cover.
Place the chicken breasts in the grill pan and grill for ten to twenty minutes until cooked through and golden. Turn once during cooking.
Wash and chop the potatoes into cubes and set to boil for ten minutes or until just cooked.
Towards the end of cooking toss in the peas.
Combine the oil vinegar and sweet chilli sauce.
When the potatoes and peas are cooked drain and toss the salad leaves onions and the dressing through them. Serve onto warm plates with the chicken breast on top
You can use up all sorts of bits of salad in the fridge doing this.
If you don't have new potatoes use old ones but make sure they are waxy and not floury as they will just break up.
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