RECIPE OVERVIEW
Try adding herbs, such as finely chopped fresh basil, to the parmesan cheese for even more flavour.
Ingredients
Serves: 4 people
-
1
pinch
Black Pepper
-
1
-
Fresh Egg
-
140
g
Frozen Peas
-
400
g
New Potatoes
cut into small cubes -
2
tsp
Olive Oil
-
1
pinch
Salt
-
5
tbsp
SuperValu Parmesan Cheese Shavings
-
4
-
SuperValu Partboned Chicken Breast
(100g each) -
1
tbsp
SuperValu White Wine Vinegar
-
1
head
SuperValu York Cabbage
finely chopped
Method
- Heat the grill to medium and line the grill pan with foil.
- Beat the egg on a plate with a pinch of salt and pepper. Tip the parmesan onto another plate. Dip the chicken first in the beaten egg, then the cheese. Place the coated chicken on the lined pan and grill for 10 to 12 minutes, turning once, until browned and crisp.
- Meanwhile, boil the potatoes for 10 minutes, adding the peas and cabbage for the final 3 minutes, then drain. Toss the vegetables with the vinegar, olive oil and a pinch of salt and pepper.
- Divide the vegetables between four warm plates and serve with the chicken.
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