Rating: 4 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 4

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

Joanne Weir
Recipe by Cooking Light May 2013

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

Nutrition Facts

284 calories; fat 11.6g; saturated fat 1.9g; mono fat 5g; poly fat 2.7g; protein 29.4g; carbohydrates 14.2g; fiber 3.1g; cholesterol 76mg; iron 2mg; sodium 601mg; calcium 74mg.
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