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Open-Faced Chicken Sandwiches with Green Pea Sprea Recipe

   
 

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     Open-Faced Chicken Sandwiches with Green Pea Sprea

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
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)

Instructions
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.
Amount per serving 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


Originally Submitted
11/29/2013





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