Open-Faced Chicken Sandwiches with Green Pea Spread and Parmesan
Open-Faced Chicken Sandwiches with Green Pea Spread and Parmesan might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 24g of protein, 15g of fat, and a total of 330 calories. A mixture of sourdough bread, olive oil, chicken breast, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.