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)
How to Make It
Preheat broiler to high.
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.
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.
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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