3 (8-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
6 ounces drained canned artichoke hearts
2 ounces Parmigiano-Reggiano cheese, shaved and divided (about 1/2 cup)
2 tablespoons pine nuts
2 tablespoons canola mayonnaise
2 teaspoons olive oil
3 garlic cloves
6 (1-ounce) slices multigrain bread
3 tablespoons chopped fresh flat-leaf parsley
How to Make It
Preheat broiler to high.
Cut each chicken breast half in half lengthwise to form 2 cutlets. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done.
Combine artichokes, 3 tablespoons cheese, nuts, mayonnaise, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in a mini food processor; pulse until coarsely ground.
Place bread slices on a baking sheet; broil 1 minute on each side. Spread 2 1/2 tablespoons pesto on each slice. Slice chicken; place 3 ounces on each bread slice. Top evenly with remaining 5 tablespoons cheese and parsley.
Instead of cooking chicken breasts, I bought and pulled apart a rotisserie chicken from Publix. It made this a seriously fast and easy meal! I didn't have any parsley on hand and decided it was worth buying for only a few tablespoons. For a more visually appealing sandwich the bit of green is needed. Otherwise, the sandwich looks a bit bland. Don't let looks deceive though because the taste was delicious! This is a great weeknight meal! Will for sure make again!
These were pretty good. I went a little overboard on the garlic in the pesto and it kinda killed the artichoke flavor a little. I'd definitely try this again; maybe add some green onion and/or tomato to the sandwich.
Quick and yummy. Loved the artichoke pesto. Like everyone else, I had artichokes packed in oil, so just left out the olive oil. I thought the pesto had a bit too strong of a mayo taste, so will probably reduce the mayo next time. And there is really no need to waste the energy heating the whole oven requires for broiling...just pop the bread in the toaster!
Used the leftover pesto as a dip with crackers. It was delicious and loved by all who tasted it. I later took it to a women's gathering as a dip and got rave reviews and requests for the recipe. I made double the recipe and used a full size food processor. It made a creamy dip rather than a chunky pesto.
Really good spread, deeply flavored and super-easy to prep. Made with drained jarred-in-oil artichoke hearts so we used fat-free mayo and omitted the olive oil. Assembled using toasted rosemary bread. Served with an escarole/grape salad. Very nice lunch.
Honestly is it worth of a special occasion, no probably not, but it was really good. When i see a 3, I don't try it, but this one is really good. I just toasted the bread and didn't mess with the broiler. Easy quick weekday meal that both kids (8 and 6) ate without a problem.
We thought this was a great recipe! The pesto had a lot of flavor. Already had a jar on hand which did contain a little oil, so after thoroughly draining I cut the amount of oil called for in half (may even eliminate all together next time unless using brine only artichokes). I didn't bother measuring out "3 oz" of bread so just eye-balled it based on the amount of pesto I had; we had a very satisfying meal for what I think are the calories listed or less. Served with grilled zucchini and a ceaser side salad. To mix things up next time, I may try it with grilled mushrooms instead of chicken!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.