Chicken Sandwiches with Artichoke Pesto

 Our friends Paige and Zach were recently in town and spent a few days at our house. I took advantage of the chance to feed a few extra mouths with some recipes I'd been wanting to try. First up: these chicken sandwiches with artichoke pesto from a recent Cooking Light issue. Since Paige was the one who first introduced me to this chicken and artichokes in white wine recipe, I figured this recipe would be right up her alley.
Turns out it was right up ALL of our alleys. I modified the original recipe and served it on ciabatta rolls instead of open-faced because 1. we like our bread and 2. it was much easier to each this way! The artichoke pesto is garlicky, so be forewarned if you're making it for a date or heading out afterward. The four of us still had no problem cuddling up on the couch to watch a movie that evening though, so don't be scared away!
The artichoke pesto will keep in the fridge for a few days, making this a great option for an easy weeknight dinner. You could even forego making the chicken and simply use a rotisserie chicken from the grocery store. I think these would also be great wrapped in foil and taken on a picnic. Enjoy!

One Year Ago: Farro, Green Bean, and Tuna Salad
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Three Years Ago: Watermelon Salad with Feta, Balsamic, and Basil

Chicken Sandwiches with Artichoke Pesto
slightly adapted from Cooking Light May 2013

Ingredients:
-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

Directions:
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.