Fans of gastro pubs will love this recipe, which is a posh take on a firm favourite. Egg whites are the secret to crunchy chips.


  • 2 chicken breasts, skin on

  • For the stuffing

  • handful curly parsley

  • 1 clove garlic, roughly chopped

  • 2 tbsp pine nuts, toasted

  • 1 tbsp olive oil

  • 1 tbsp butter

  • salt and freshly ground black pepper

  • For the chips

  • 500g (1lb) large new potatoes

  • Pinch of paprika

  • Pinch of cumin

  • Pinch of celery salt

  • 2 egg whites

  • 1 lemon, to serve


  • For the stuffing:

  • 1.

    Blitz all of the stuffing ingredients in a blender to make a paste.

  • For the chicken:

  • 1.

    Make a pocket between the skin and the meat of the chicken and fill with the stuffing.

  • 2.

    Brush the chicken with a little olive oil and place skin side down on a hot griddle pan.

  • 3.

    Cook for 8 mins then turn over and cook for further 10 mins or until cooked through.

  • For the chips:

  • 1.

    Pre-heat oven to 225°C.

  • 2.

    Par-boil the potatoes in salted water for 10 mins. Drain well and crush with the back of a fork. Sprinkle with the paprika, celery salt and cumin.Whip up the egg whites to make a foam. Pour over the potatoes and mix thoroughly. Spread out on a non stick roasting tray and bake in an oven for 12 mins.

  • To serve:

  • 1.

    Squeeze a lemon and any juices left from the cooking of the chicken over the top of the chicken, cut into wedges and serve with the chips.

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