Ingredients
- Cooking Spray
- 1 (10 oz) Skinless, boneless
- Chicken Breast, Halved Lenghtwise
- 1/2 tsp Salt, divided
- 1/2 tsp Pepper, divided
- 1 1/2 C Frozen Peas
- 2 Tbsp Chopped Parsley
- 3 Tbsp + 1/2 tsp EVOO, divided
- 2 Tbsp Water
- 2 Cloves Garlic
- 1/4 tsp Grated Lemon Rind
- 3 1/2 tsp Lemon Juice, divided
- 4 (1 oz)Slices Sourdough Bread
- 1 C Arugula
- 1 OZ Parmesan Cheese,
- (Shaved about 1/4 cup)
Preparation
Step 1
1. Preheat broiler to high.
2. Heat a grill pan over medium-high
heat; coat with cooking spray.
Sprinkle chicken evenly with 1/4 tsp
salt & 1/4 tsp pepper; cook 5 minutes
on each side or until done.
Remove from pan; thinly slice.
3. Combine peas, parsley, 3 Tbsp oil,
2 Tbsp water, and garlic in a small
saucepan. Bring to a simmer; cook
2 minutes. Place pea mixture, lemon rind,
1 Tbsp lemon juice, remaining 1/4 tsp salt
in a mini food processor; process
until smooth.
4. Broil bread 1 minute on each side
until toasted.
Combine arugula. remaining 1/2 tsp oil,
and remaining 1/2 tsp lemon juice.
Spread pea mixture evenly over bread
slices; top with arugula mixture and
sliced chicken. Sprinkle with Parmesan
cheese and remaining 1/4 tsp pepper.
Cooking Light Annual Holiday Cookbook
Nov 2013.
Rental Condo March 17, 2014