Photo: Johnny Autry; Styling: Cindy Barr
Serves 6

Be sure to look for artichoke hearts that are canned in brine, not oil.

How to Make It

Step 1

Preheat broiler to high.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Jane1019's Review

November 13, 2013
Excellent and easy using a rotisserie chicken or chicken breast from the deli.

erikisst's Review

July 29, 2013
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!

CArmst's Review

June 24, 2013
The artichoke pesto was a huge hit when I served it as a dip for crackers/toast on a couple of occasions! The sandwiches were good, too, but the pesto really made the dish.

daneanp's Review

June 23, 2013
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.

ChandraB's Review

May 21, 2013
Make an extra batch of this pesto, it's delicious! The chicken is so tasty too.

Beccaroo73's Review

May 04, 2013
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!

GayleBruno's Review

May 03, 2013
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.

carolfitz's Review

April 26, 2013
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.

rcmorgan87's Review

April 17, 2013
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.

KathrynNC's Review

April 15, 2013
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!