Open Face Spring Chicken Sandwiches

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Recipe Ingredients

  • 2 large Boneless Skinless Chicken Breasts
  • 1 1/2 cups Frozen Green Peas
  • 1 bunch Parsley, chopped
  • 4 tbsp Olive Oil
  • 2 cloves Garlic
  • 2 tbsp Water
  • 1/4 tsp Red Pepper Flakes
  • 4 slices Sourdough Bread
  • 2 cups Arugula
  • 1 oz Parmesan
  • 3 tsp Fresh Lemon Juice
  • 1/2 tsp Grated Lemon Rind

Instructions

  1. 1. Preheat broiler to high. 2. Heat a grill pan over medium high heat and spray with cooking spray. Sprinkle chicken with salt and pepper and grill about 5 minutes per side, until cooked through. Remove from pan, let cool slightly then slice into thin strips. 3. In a small saucepan combine peas, parsley, 3 tablespoons of olive oil, 2 tablespoons water and the minced garlic cloves. Bring to a simmer and cook a couple of minutes until peas are very tender. Transfer pea mixture along with lemon rind and lemon juice, reserving 1/2 teaspoon, to a food processor. Process until smooth. 4. Broil slices of bread 1 minute per side. Meanwhile combine arugula, remaining oil and remaining lemon juice. Spread pea mixture onto each slice of bread and top with chicken and arugula mixture. Top with parmesan cheese and freshly ground black pepper.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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