Open-Faced Chicken Sandwiches with Artichoke Pesto

By Katecooks

(284 calories)
Makes 6 servings
CARBOHYDRATE 14.2gCHOLESTEROL 76.0mgFIBER 3.1gPROTEIN 29.4gSODIUM 601.0mgFAT 11.6gSATURATED_FAT 1.9gMONOUNSATURATED_FAT 5.0gPOLYUNSATURATED_FAT 2.7gCALCIUM 74.0mgIRON 2.0mg

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

Details

Adapted from cookinglightdiet.com

Preparation

Step 1

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.