OPEN-FACED CHICKEN AVOCADO BURGERS FOR TWO

Steps:

• In a blender, combine the first eight ingredients; cover and process until smooth. Chill until serving. For burgers, in a small bowl, combine the Parmesan cheese, pesto, garlic and salt. Crumble chicken over mixture and mix well. Shape into two patties., In a large skillet over medium heat, cook burgers in 1 tablespoon oil for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Top with cheese; cover and cook 1 minute longer., Meanwhile, brush bread with remaining oil; place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes on each side or until toasted., Spread each slice of toast with 2 tablespoons avocado spread (refrigerate remaining spread for another use). Top with arugula, a burger and sliced tomato. Sprinkle with basil and pepper.