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large Boneless Skinless Chicken Breasts
cups Frozen Green Peas
bunch Parsley, chopped
tbsp Olive Oil
tsp Red Pepper Flakes
slices Sourdough Bread
tsp Fresh Lemon Juice
tsp Grated Lemon Rind
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.