This post may contain affiliate links. Please see my disclosure policy
I am happy to report that jury duty yesterday lasted about two hours. I got there to check in at 8:00, and I was home by 10:00. The case that I was going to be considered for was going to be a 2 week fraud trial. Thankfully, it was settled outside of court Sunday evening. The man is now in jail, and will be there for quite a few years. I am really glad I didn’t have to sit through a 2 week trial, but the thought of actually saying someone would have to go to jail is kind of scary. That is a lot of responsibility! I am just hoping it is going to be a long time before I get called again.
I have always been on the fence with artichoke hearts. For some reason they scare me a little. I have no idea why, because I like lots of veggies. But there is just something about them. I had tried them in dips before and was never sold. But there was always other parts of the dips that I wasn’t a fan of, so I didn’t know if it was really the artichokes or not. Well, now I think it is safe to say that I like them! And so does my 8 year old, but don’t tell him that!
I had never thought to make a pesto out of artichokes, but it is a great idea. It comes together super fast as well. Using a food processor you put in a few ingredients, pulse a few times, and you have pesto. These open faced chicken sandwiches are great for summer. You can grill the chicken, and not have to heat up your kitchen at all! The artichoke pesto keeps well in the fridge for a few days, so it is great to use for sandwiches all week.
Oh, yeah – did you enter the giveaway for a $500 gift card to amazon.com yet?
Open Face Chicken Sandwich w/ Artichoke Pesto
Ingredients
- 3 8oz chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 oz artichoke hearts, drained
- 2 oz Parmesan cheese
- 2 Tablespoons pine nuts
- 2 Tablespoons light mayo
- 2 teaspoon olive oil
- 3 cloves garlic
- 6 slices whole grain bread
- 3 Tablespoons parsley, ,chopped (garnish)
- crushed red pepper flakes, (optional)
Instructions
- Cut chicken breasts in half lengthwise, to form 2 cutlets. Season with 1/4 tsp salt and 1/4 tsp pepper. Heat a large skillet over medium high heat. Coat pan with non stick spray. Add chicken, and cook for about 4 minutes on each side, until cooked through.
- In a small food processor combine artichokes, 3 Tbls Parmesan cheese, pine nuts, mayo, olive oil, garlic, 1/4 tsp salt, and 1/4 tsp pepper. Pulse until coarsely ground.
- Lightly toast slices of bread in a toaster, under a broiler, or over a grill.
- To serve spread 2 1/2 Tbls artichoke pesto on each slice of bread. Top with 3 oz of sliced chicken, sprinkle over remaining Parmesan cheese and garnish with parsley. Sprinkle with a few crushed red pepper flakes if using.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I wish my kids liked artichokes!! I’d probably make this on a weekly basis! Wonderful pesto and the perfect way to serve it!
That sandwich looks SO delicious!
this looks so good!! i love a good pesto and artichoke pesto is so flavorful and clever to put on this open face sandwich!
Yum, this pesto look fantastic and with roasted chicken on top just perfect. Glad you got out of doing jury duty, I ‘ve never had to do it yet either.
What a simple yet tasty sandwich that you can whip up in a snap! Yum!!!
Wow this looks incredible. I love artichokes and they are so healthy. i will definitely add this to my diet menu. I have changed my lifestyle eating healthier and working out more. I have been running the weather is perfect right now and I am going to try yoga. Learning to plan out my goals has helped me succeed.