Open-Faced Chicken Sandwiches W/Green Pea Spread & Parmesan

By Rachelle

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