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Open-Faced Chicken Sandwiches with Artichoke Pesto

Photo: Johnny Autry; Styling: Cindy Barr
Yield Serves 6
Be sure to look for artichoke hearts that are canned in brine, not oil.

Ingredients

  • 3 (8-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • Cooking spray
  • 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

Nutrition Information

  • calories 284
  • fat 11.6 g
  • satfat 1.9 g
  • monofat 5 g
  • polyfat 2.7 g
  • protein 29.4 g
  • carbohydrate 14.2 g
  • fiber 3.1 g
  • cholesterol 76 mg
  • iron 2 mg
  • sodium 601 mg
  • calcium 74 mg

How to Make It

  1. Preheat broiler to high.

  2. 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.

  3. 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.

  4. 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.