Open-Faced Chicken Sandwiches with Artichoke Pesto

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

Yield:

Serves 6

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Joanne Weir,

May 2013