OPEN-FACED CHICKEN SANDWICHES WITH ARTICHOKE PESTO
Steps:
- 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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Alamgir kabir Chowdhury
[email protected]I tried this recipe last week and it was amazing! The chicken was so tender and juicy, and the artichoke pesto was the perfect addition.
Zeatullah Khan
[email protected]This was a great recipe! I made it for a party and everyone loved it.
Brawl Stars
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken is always cooked perfectly and the artichoke pesto is to die for.
Jeremy Bleich
[email protected]This recipe was easy to follow and the end result was delicious. I especially enjoyed the artichoke pesto.
Jade Prince
[email protected]I made this dish last night and it was a hit with my family! The chicken was juicy and flavorful, and the artichoke pesto was the perfect complement. I will definitely be making this again.