I'm always on the search for speedy things to do with chicken. I know that legs and thighs and every other bit of the chicken has more flavour, but sometimes, I do just fancy a simple bit of of chicken breast. In the same way that whilst I adore the melting richness of foie gras (no apologies made), sometimes, I prefer the idea of a simple rustic paté. Sometimes a lean and healthy chicken breast is exactly what I hanker after.
Of course, this particular chicken breast started out as a lean and healthy bit of chicken, but then I coated the thing in lovely, less healthy Parmesan. But I served it with salad leaves fresh from the garden, so I can pretend that that makes up for it. Let's not mention the dressing.
Before I tell you more about this rather tasty supper, I'd like to share my great delight in being given an award by the lovely Rosie from Rosie bakes a 'peace' of cake. For those who haven't yet discovered, Rosie produces a constant stream of gorgeously tempting cakes and bakes; her passion for baking is a great source of inspiration. I really am thrilled that she chose me for the 'Arte e Pico' award which is awarded for creativity, design, interesting material and contribution to the food blogging community. Thank you Rosie, I really am touched.
Of course, I must pass the award on. The rules are as follows...
1. You pick five blogs that you consider deserve this award for their creativity, design, interesting material, and also contribute to the blogging community, no matter what language.
2. Each award has to have the name of the author and also a link to his or her blog to be visited by everyone.
3. Each award winner has to show the award and put the name and the link to the blog that has given her or him the award itself.
4. Award-winner and the one who has given the prize have to show the link of Arte y Pico blog, so everyone will know the origin of this award.
The five blogs I have chosen are as follows:
Indigo from Happy Love Strawberry
Jules from Domestic Goddess in Training
Joy from Almanzo's Belly
Peter from Kalfogas
Amanda and Tyler from What we're Eating
Back onto the chicken. I've been growing lovely Swiss chard in my garden. I love the way the red stalk contrasts with the deep glossy green of the leaves themselves. Oh - and they taste pretty good too. You can treat them like spinach; either eat them raw or wilt down and enjoy cooked. I ruthlessly stole the idea for this dish from my much loved BBC Good Food website. The original recipe is here. The succulent chicken had a lovely crispy cheesy coating and sat on a salad of baby Jersey Royals, peas, spring onions and avocado. I think that dressing the salad whilst the peas and potatoes are still warm really makes a difference.
Parmesan chicken with Swiss chard and Jersey Royals
2 skinless chicken breasts
3 tablespoons freshly grated Parmesan
1 egg white
2 small handfuls of baby potatoes, Jersey Royals if you can find them
1 tumblerful of frozen peas
1 ripe avocado, cubed
4 spring onions, finely sliced
2 handfuls of Swiss chard or other fresh, peppery leaves
1 tablespoon Sherry vinegar
2 tablespoons extra virgin olive oil
1. Heat the grill to medium and get the grill pan ready. Chop the potatoes into cubes.
2. Whisk the egg white with a little salt and pepper. Coat each chicken breast in egg white and then in the grated Parmesan so that each breast is covered all over. Grill for 15 minutes, turning once, by which point the Parmesan should be nicely crisp and brown and the chicken piping hot in the middle.
3. Meanwhile, boil the potatoes for 10 minutes, until tender. Add the peas for the final 3 minutes and then drain. Place in salad bowl with leaves, onions and avocado.
4. Whisk together the oil and vinegar and pour over the salad. Toss together lightly so everything is coated and nicely mixed together. Place on plates and top with chicken.