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.
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, , 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 adapted from: Good Food