OPEN-FACED CHICKEN SANDWICHES
MAKES 6 SERVINGS.
2 tbs each pine nuts and mayonnaise
1/2 tsp each salt and pepper
3 tbs chopped parsley
3 garlic cloves
2 oz Parmesan cheese, shaved
3 skinless boneless chicken breast halves
6 slices bread
2 tsp oil
6 oz drained canned artichoke hearts
Heat broiler. Cut each chicken breast half in half lengthwise to form 2 cutlets. Sprinkle with 1/4 tsp salt and pepper. Heat a skillet. Coat pan with cooking spray. Add chicken to pan, cook until done. Combine artichokes, 3 tbs cheese, nuts, mayonnaise, oil, 1/4 tsp salt, pepper and garlic in a food processor, pulse until coarsely ground. Place bread slices on a baking sheet, broil 1 min. on each side. Spread 2 1/2 tbs pesto on each slice. Slice chicken, place 3 oz on each bread slice. Top with remaining cheese and parsley, then SERVE...
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