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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 284
  • Fat: 11.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 2.7g
  • Protein: 29.4g
  • Carbohydrate: 14.2g
  • Fiber: 3.1g
  • Cholesterol: 76mg
  • Iron: 2mg
  • Sodium: 601mg
  • Calcium: 74mg

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. 1. Preheat broiler to high.
  2. 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. 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. 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.
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