Open-Faced Chicken Sandwiches With Artichoke Pesto

• 3 (8-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• Cooking spray
• 6 ounces drained canned artichoke hearts
• 2 ounces Parmigiano-Reggiano cheese, shaved and divided (about 1/2 cup)
• 2 tablespoons pine nuts
• 2 tablespoons canola mayonnaise
• 2 teaspoons olive oil
• 3 garlic cloves
• 6 (1-ounce) slices multigrain bread
• 3 tablespoons chopped fresh flat-leaf parsley

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.

skinless, salt, black pepper, cooking spray, hearts, cheese, nuts, canola mayonnaise, olive oil, garlic, bread, parsley

Taken from www.myrecipes.com/recipe/open-faced-chicken-sandwiches-0 (may not work)