Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

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.

Hannah Klinger
Recipe by Cooking Light November 2013

Gallery

Jason Wallis; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

334 calories; fat 15.5g; saturated fat 3.3g; mono fat 9.1g; poly fat 1.8g; protein 24.1g; carbohydrates 24.4g; fiber 3.2g; cholesterol 52mg; iron 2.4mg; sodium 688mg; calcium 121mg.
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