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Wednesday, February 12, 2014

Open-Faced Chicken Sandwiches with Green Pea Spread and Parmesan

open-faced chicken sandwiches
Open-Faced Chicken Sandwiches with Green Pea Spread and Parmesan

I know that peas are a spring vegetable, and that spring is nowhere near. Cooking Light knows that too. They included this recipe in their November issue, however, because it uses frozen peas. In fact, the editors of the magazine claim this recipe is ideal for giving you a taste of spring when you're deep in the throes of winter. While I abide in this dark, cold season that I love to hate, I welcome reminders of spring with open arms! Needless to say, these sandwiches were just the thing to help me out! 
Pin Itchicken sandwiches with green pea spread
The pea spread comes together in minutes in the food processor. I cooked a few chicken breasts in a skillet, but you could speed things up by using a rotisserie chicken or even the pre-baked chicken breast strips (note--I used more chicken than the original recipe called for because it didn't seem like enough! My adaptation below.). The lemony arugula further adds to the essence of spring that you're trying to create! We ate these as open-faced sandwiches for dinner, but you could use a French baguette for the bread and create a bite-sized appetizer with the same ingredients. Even if I'm huddled under a blanket in thick socks and sweatpants, at least I can remember that other seasons do exist! 

Open-Faced Chicken Sandwiches with Green Pea Spread and Parmesan 
from Cooking Light November 2013

-cooking spray
-2 skinless, boneless chicken breasts, halved lengthwise
-salt & pepper
-1 1/2 cups frozen green peas
-2 tbsp chopped parsley
-3 tbsp plus 1/2 tsp extra-virgin olive oil, divided
-2 tbsp water
-2 garlic cloves
-1/4 tsp grated lemon rind
-3 1/1 tsp fresh lemon juice, dicied
-1/8 tsp ground red pepper
-4 slices sourdough bread
-1 cup arugula
-1 oz (about 1/4 cup) Parmesan cheese, shaved

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 cook on 5 minutes each side, or until cooked through. Remove from pan and thinly slice.
3. In a small saucepan, combine peas, parsley, 3 tbsp oil, 2 tbsp water, and garlic. Bring ot a simmer and cook for 2 minutes. Place the pea mixture, the lemon rind, 1 tbsp juice, 1/4 tsp salt, and the red pepper in a food processor. Process until smooth.
4. Broil slices of bread 1 minute on each side, or until toasted. Combine arugula, remaining 1/2 tsp oil, and remaining 1/2 tsp juice. Spread pea mixture on each slice of bread. Top with chicken and arugula mixture. Sprinkle with Parmesan and 1/4 tsp black pepper.