Great recipe. Used only 1 garlic clove instead of 2. Loved the pea spread. A little messy. Definitely will make again. I like the idea of cutting the breasts in half, it makes for easier cooking
Open-Faced Chicken Sandwiches with Green Pea Spread and Parmesan
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.
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- Calories: 334
- Fat: 15.5g
- Saturated fat: 3.3g
- Monounsaturated fat: 9.1g
- Polyunsaturated fat: 1.8g
- Protein: 24.1g
- Carbohydrate: 24.4g
- Fiber: 3.2g
- Cholesterol: 52mg
- Iron: 2.4mg
- Sodium: 688mg
- Calcium: 121mg
- 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.
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