|Chicken Sandwiches with Artichoke Pesto|
slightly adapted from Cooking Light May 2013
-3 skinless, boneless chicken breast halves
-1/2 tsp salt, divided
-1/2 tsp black pepper, divided
-1 tbsp olive oil
-6 oz drained canned artichoke hearts (in oil)
-1/2 cup Parmesan cheese, shaved and divided
-2 tbsp pine nuts
-1 tbsp mayonnaise
-3 garlic cloves
-6 ciabatta rolls
-3 tbsp chopped fresh flat-leaf parsley
1. Slice chicken breasts into thin strips. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Heat a grill pan over medium high heat. Coat pan with 1 tbsp olive oil and add chicken, turning occasionally until cooked through.
2. In a food processor, combine artichokes, 3 tbsp cheese, nuts, mayonnaise, 1/4 tsp salt, 1/4 tsp pepper, and garlic. Pulse until coarsely ground.
3. Heat ciabatta rolls, if desired. Slice in half and spread artichoke pesto on each roll. Top with sliced chicken and sprinkle with remaining cheese and parsley. Serve immediately.