Open-Faced Chicken Sandwiches With Artichoke Pesto Recipe

Name: Open-Faced Chicken Sandwiches With Artichoke Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 (8-ounce) skinless, boneless chicken breast halves, 1/2 teaspoon salt, divided, 1/2 teaspoon black pepper, divided, Cooking spray, and more.

Yes, Open-Faced Chicken Sandwiches With Artichoke Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Faced Chicken Sandwiches With Artichoke Pesto

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