Open-Faced Chicken Sandwiches With Green Pea Spread And Parmesan

• 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.
5. MyRecipes is working with
6. , 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
7. .

cooking spray, skinless, salt, black pepper, frozen green peas, parsley, extravirgin olive oil, water, garlic, lemon rind, lemon juice, ground red pepper, bread, arugula, parmesan cheese

Taken from www.myrecipes.com/recipe/open-faced-chicken-sandwiches (may not work)