Lilly Higgins brings her Spring Chicken to Today with Maura and Dáithí.


Serves 4

  • 4 x chicken breasts
  • 300g parmesan cheese, finely grated
  • 500g frozen peas
  • 4 spring onions, finely sliced
  • 15g fresh mint leaves, torn
  • From the pantry:
  • Freshly ground black pepper
  • 1 tablespoons unsalted butter
  • 1 tablespoons extra-virgin olive oil


  1. Halve each chicken breast horizontally, this way it’ll cook faster. Preheat the grill to high. Line a tray with foil and brush lightly with olive oil.
  2. Place the 8 flat pieces of chicken on the foil and grill for 5-6 minutes until opaque.
  3. Turn over and top generously with the grated parmesan, grill for a further 5-6 minutes until the chicken is fully cooked and the parmesan bubbling and golden. Keep warm.
  4. Meanwhile in a large saucepan of boiling water, cook the peas until they are just tender, about 3 minutes. Drain.
  5. In the same saucepan, melt the butter. Add the onions and a pinch of salt, cover and cook over moderately low heat for 5 minutes, stirring occasionally, until softened.
  6. Stir in the peas, cover and cook until heated through for 1 minute.
  7. To serve, stir the torn mint leaves through the peas, season with salt and pepper to taste. Divide the peas amongst 4 bowls or plates.
  8. Leave the chicken pieces whole or thickly slice at an angle and place on top of the peas. Serve immediately.