I was starving today all day at work. Forgot to take my lunch & you know what it’s like when your body is calling for calorie intake and all you have is some change and vending machine with sweets and drinks. So my day was on Mars bars and Coca-Cola, they kind of fill you up for some time but than hunger strikes again and this time around it’s twice as strong...
All day I was dreaming about this delicious parmesan chicken I prepared double portion of yesterday. Oh how I love to get back home and have my dinner ready and waiting for me. Chicken made that way is fast and delicious. Meat stays very tender and you get this lovely cheese crunch on top. And to be honest after taking pics, we made basic béchamel sauce - just butter, cream, chicken stock and some cheese left from preparing the chicken crunch…and we added it to the veges, surely number of calories raised rapidly, but whatever! It was worth it…you live once after all, enjoy!
Another quick dinner idea - Maple syrup and chilli chicken this Friday!
Recipe comes from Bbc good food magazine.
Parmesan spring chicken
for 4 portions:
- 1 egg white
- 15 tbsp finely grated parmesan
- 4 boneless, skinless chicken breasts
- 400g new potatoes
- 140g frozen peas
- good handful baby spinach leaves
- 1 tbsp white wine vinegar
- 2 tsp olive oil
- salt, pepper
Heat oven to 175°C. Beat the egg white on a plate with 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 25-30 minutes, turning once until browned and crisp (in original recipe it was 10-12 minutes, but definitely too short for me!).
Meanwhile dice potatoes and boil them 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.