Spring Time Crispy Chicken Parmigiana Salad

Mix the breadcrumbs with the grated cheese, the garlic salt and a good few grinds of black pepper.

Sandwich your chicken breasts between 2 pieces of cling film (if you have some). Bash the chicken with a rolling pin until it is 1cm thick all over. Tip: If you don’t have a rolling pin you can improvise with a heavy saucepan/cricket bat etc.

Spread 1 tbsp of sour cream over each piece of chicken. Coat in the cheesy breadcrumb mixture and lay on a lightly greased baking tray. Cook on the top shelf of the oven for 15-20 mins or until the chicken is cooked through and the coating is crispy. Tip: The chicken is cooked when it is no longer pink in the middle.

Make a dressing with 1 tbsp of the sour cream and 2 tbsp of olive oil, 1⁄2 tsp of salt and some black pepper. Sit back and relax whilst your chicken cooks!

Toss the cooked new potatoes together with the spinach and the dressing. Tip: To dry off the spinach use a salad spinner or you can even place it in a tea towel, hold the four corners together and spin it round your head super fast!