This dinner turned out a very pleasant surprise. While cooking it I was quite skeptical, but in all its simplicity it turned out wonderful.
This is how you do it:
Beat a couple of egg whites on a plate adding salt and pepper. Turn as many chicken fillets in the egg white as you want to serve, and turn them thereafter in finely grated Parmesan cheese. In the mean time, boil some new potatoes and heat some frozen peas. Cook the chicken in a grill pan coated with tin foil. We ended up frying it in oil for the last few minutes. When the potatoes and peas are done, mix them with fresh spinach leaves. Make a dressing out of white wine vinegar, olive oil, salt and pepper and mix this in with the vegetables. All is now ready to be served.
This is where the original recipe is derived from.
