Parmesan Spring Chicken Recipe

Today’s Parmesan Spring Chicken recipe is specifically spring-like! As we’ve had some really good weather over the last week or so, the flowers are a-blooming and birdies tweeting, I have really started to get into the swing of spring and am no way missing wearing tights or jumpers!

Aldi kindly sent me some vouchers so I could come up with any spring recipe of my choice. Spring you say, Aldi?! Having only really distinguished food into “winter” stews and stodge and “summer” salads, BBQs and ice cream, I did ponder a while on what the happy medium is. Something quick and easy, light enough to taste fresh, but still filling and warming. These might help if you get stuck…

Inspired by my own beloved buff orpingtons pecking around in the borders (which actually sounds pretty sinister when you think of it) and fueled by a desire to use as much in season British veg as possible, this Spring Parmesan chicken recipe was born.

*Spoiler, the next bit shows a raw chicken, to demonstrate how simple it is to take the breasts off. Seriously, it is by far the cheapest way of buying really huge chicken breasts and you could definitely have enough to make this parmesan spring chicken, a curry AND a lovely chicken broth afterwards!*

Plus, would you believe the total meal fed 4, with loads of leftover chicken and only cost £9.21!

Really simple to make, the vibrant colours and abundance of flavour made this recipe one to be repeated! It turns out when choosing specifically spring food, a combination of parmesan chicken, new potatoes and delicious veg is exactly where you should look. You heard it here first!

Ingredients

• 1 egg
• 1/3 of a block of finely grated Parmesan (no seriously, I love cheese!)
• 1 small roast chicken, breasts and thighs removed and de-skinned.
• 1 500g bag Jersey Royale, British new potatoes, cut into small cubes
• 1 handful frozen peas
• Big job lot of baby spinach leaves
• 1/2 bag (or a handful of fresh, even better!) basil leaves, torn gently
• 1 pack British asparagus tips
• 1 tbsp white wine vinegar
• Cajun seasoning
• 2 tsp olive oil

Method

1. Heat your grill to medium and line a flat pan with foil.
2. Beat the egg with a fork with a little salt and pepper.
3. Tip the Parmesan onto another plate.
4. Dip the chicken first in egg white, then the cheese.
5. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.
6. Meanwhile, boil the potatoes for 10 mins, strain, and add back to the pan whilst sprinkling on some cajun seasoning and shaking them around a bit to evenly coat them.
7. In a separate pan, steam the asparagus in a little water, adding the peas for the final few mins, then drain.
8. Toss the vegetables with the spinach leaves, basil, vinegar, oil and seasoning to taste.
9. Divide up the potatoes first, topped with the veggies and then the chicken. If you;re feeling fancy, drizzle over with balsamic glaze (what a delicious boo you are) but be warned, it will probably go everywhere and may or may not slightly ruin your photos. Yolo.

Anyone with an eager eye might have noticed that I forgot to photograph the dish with the spinach included. Fear not, it was literally *thrown* on afterwards. The Parmesan Spring chicken had the Bayfield seal of approval from both my parents and felt like the perfect balance of filling but fresh.

*I was provided vouchers for buying my ingredients, but all opinions are my own and I was seriously impressed by their range of British produce*