Open-Faced Chicken Sandwiches with Green Pea Spread and Parmesan

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Open-Faced Chicken Sandwiches with Green Pea Spread and ParmesanRecipe
Photo: Jason Wallis; Styling: Cindy Barr


Frozen peas and arugula offer a little taste of spring with each bite of these Open-Faced Chicken Sandwiches with Green Pea Spread and Parmesan.
Serves 4 (serving size: 1 sandwich)


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Cooking spray
1 (10-ounce) skinless, boneless chicken breast, halved lengthwise
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 1/2 cups frozen green peas
2 tablespoons chopped parsley
3 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
2 tablespoons water
2 garlic cloves
1/4 teaspoon grated lemon rind
3 1/2 teaspoons fresh lemon juice, divided
1/8 teaspoon ground red pepper
4 (1-ounce) slices sourdough bread
1 cup arugula
1 ounce Parmesan cheese, shaved (about 1/4 cup)


1. Preheat broiler to high.

2. Heat a grill pan over medium-high heat; coat with cooking spray. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper; cook 5 minutes on each side or until done. Remove from pan; thinly slice.

3. Combine peas, parsley, 3 tablespoons oil, 2 tablespoons water, and garlic in a small saucepan. Bring to a simmer; cook 2 minutes. Place pea mixture, rind, 1 tablespoon juice, remaining 1/4 teaspoon salt, and red pepper in a mini food processor; process until smooth.

4. Broil bread slices 1 minute on each side or until toasted. Combine arugula, remaining 1/2 teaspoon oil, and remaining 1/2 teaspoon juice. Spread pea mixture evenly over bread slices; top with arugula mixture and chicken. Sprinkle with Parmesan cheese and remaining 1/4 teaspoon black pepper.

Created date

September 2013

Nutritional Information

Calories 334
Fat 15.5 g
Satfat 3.3 g
Monofat 9.1 g
Polyfat 1.8 g
Protein 24.1 g
Carbohydrate 24.4 g
Fiber 3.2 g
Cholesterol 52 mg
Iron 2.4 mg
Sodium 688 mg
Calcium 121 mg