Open-Faced Chicken Sandwiches with Artichoke Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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