Open-Faced Chicken Sandwiches with Green Pea Spread and Parmesan

Ingredients

• 1 cup arugula 
• 0.5 teaspoon pepper black divided
• 2  garlic clove 
• 0.1 teaspoon ground pepper red
• 3.5 teaspoons juice of lemon fresh divided
• 0.3 teaspoon lemon zest grated
• 3 tablespoons olive oil extra virgin extra-virgin divided
• 0.3 cup parmesan shaved
• 2 tablespoons parsley chopped
• 1.5 cups peas green frozen
• 0.5 teaspoon salt divided
• 10 ounce chicken breast boneless skinless halved lengthwise
• 4 ounce sourdough bread 
• 2 tablespoons water 

Equipment

• food processor
• frying pan
• sauce pan
• broiler
• grill pan

Directions

1. Preheat broiler to high.
2. Heat a grill pan over medium-high heat; coat with cooking spray.
3. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper; cook 5 minutes on each side or until done.
4. Remove from pan; thinly slice.
5. Combine peas, parsley, 3 tablespoons oil, 2 tablespoons water, and garlic in a small saucepan. Bring to a simmer; cook 2 minutes.
6. Place pea mixture, rind, 1 tablespoon juice, remaining 1/4 teaspoon salt, and red pepper in a mini food processor; process until smooth.
7. Broil bread slices 1 minute on each side or until toasted.
8. Combine arugula, remaining 1/2 teaspoon oil, and remaining 1/2 teaspoon juice.
9. Spread pea mixture evenly over bread slices; top with arugula mixture and chicken.
10. Sprinkle with Parmesan cheese and remaining 1/4 teaspoon black pepper.