Thursday, 31 March 2011

Spring chicken.

I'm desperate to get Mr Meat eating salad. I know I sound like a really bossy lady but I hate the thought that he misses out on such a lot of lovely dishes, because salad is not just about leaves. The change of season has made this clearer to me, because no-one wants to eat stews when it's warm! Today's dish is a spinach, potato and pea salad, served with chicken.

I don't know whether it's the parmesan, the herbs or the white wine vinegar on the salad, but there's something very fresh in the flavours of this dish. Everything balances beautifully, the flavours just seem to work.

I implore you to try this. It's a really nice way to prepare chicken breasts, (which seem to have got cheaper lately, or is it just me?), and they cook really quickly under the grill.  It's a great dinner for when you're tired or in a hurry, because it only takes about 25 minutes to do.

So without any further ramblings...

Parmesan chicken with spring salad.
Adapted slightly from the BBC Food iPhone application.

Two chicken breasts
1 egg
A few grates of parmesan
A handful or two of fresh spinach
A handful or two of frozen peas
Enough new potatoes to feed you both, (I used about 6)
A glug or two of olive oil
A glug of white wine vinegar

First, get the potatoes on to boil, give them 10 minutes. Break the egg into a bowl and whisk it up, seasoning with salt and pepper - I added herbs de provence too - and grate the parmesan onto a plate. Dip the chicken breasts first into the egg, then into the cheese, then whack them under the grill for 6 minutes on each side. The cheese will turn beautifully golden and the meat will feel firm to the touch.

Once the potatoes have had 10 minutes, add the peas and give it all another 3 minutes together. Drain them and pop them in a bowl, along with the spinach. Glug in the olive oil and the vinegar and sprinkle some salt and pepper over, then give it all a good toss, (you tosser!). Pile it onto a plate with the chicken on top.

By my reckoning, this meal costs £4 to make, pretty tasty! And just look at the colours, what a difference something green makes. Mr Meat loved it, I was chuffed!

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