Parmesan grilled chicken with boiled corn, spinach salad and mashed potatoes.




Parmesan cheese is one of my favorite cheeses. I love using the grated Parmesan in cooking and when it comes to eating healthy for Wellbeing, cooking at home tops it all. Grated Parmesan cheese is available in supermarkets like brown tree, amma nana etc, so it isn't difficult to get.

So a couple of Sundays back, I had made the Parmesan grilled chicken with a little salad and here is the recipe!

I used a leg piece, but of course, you can even use a boneless breast piece for this dish. In a deep dish, add two to three teaspoons of olive oil, a teaspoon of dried oregano, some pepper and salt to taste. Mix well and drop the washed and dried chicken in the dish and coat it well. Keep it aside for about 30 minutes to marinate, but you can leave it longer.

While the chicken is marinating, boil some baby corns and spinach and potatoes. Once boiled, peel the potatoes, drop them in a deep dish, add about two teaspoons of milk for two potatoes, two teaspoons of melted butter, some pepper and a pinch of salt and mash them with a potato masher. Mash the potatoes well to make sure there are no lumps. Take one of the baby corns, slice it into pieces and mix it to the mashed potato and shape them. This adds some crunch to the mashed potatoes. The boiled spinach and the remaining baby corns can be served as is, with just some salt to taste. In fact it is better to add some salt to the water while it is boiling!

Take equal quantities of bread crumbs and grated Parmesan cheese and mix them. Add a pinch of salt to the mix. Beat one egg with the yolk and keep it aside. Take the marinated chicken, dip it into the egg and then coat it with the cheese breadcrumbs mix and grill it for about 15 minutes. You should start smelling the cheese in about 5 minutes and by this time, you can tell your appetite to get ready!

The dish is meant to be slightly bland, with oregano being the only spice. Normally I would make a spiced tomato based dressing to balance it out, but that Sunday I wasn't in the mood, so I used a ready made French Vinaigrette dressing as a topping. But after the chicken came out, I did not need the dressing, it tasted good as it was, with the crunch coming from the baby corns, the smoothness coming from the potato mash and the flavors from the chicken. It turned out pretty nice, it is not a very difficult dish to make, it takes about 45 minutes tops and even if you are on a detox phase II, this is a tasty way to do it!

If you do try this, let me know. And if you have any improvements to add, I would glad to hear that as well.

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