Try adding herbs, such as finely chopped fresh basil, to the parmesan cheese for even more flavour.
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Serves: 4 people
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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
1 tbsp SuperValu White Wine Vinegar
1 head SuperValu York Cabbage
- 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.