Open-Faced Chicken Sandwiches with Artichoke Pesto

Open-Faced Chicken Sandwiches with Artichoke Pesto
12 Ingredients
  • 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
Nutrition
351
18% daily value
6 servings
                                       
                                            low-​sugar
     

Fat

24% 16

Saturated

17% 3

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 5

Carbs

6% 17

Carbs (net)

- 13

Fiber

16% 4

Sugars

- 2

Sugars, added

- 0

Protein

68% 34

Cholesterol

30% 91

Sodium

19% 453

Calcium

17% 166

Magnesium

20% 84

Potassium

13% 594

Iron

11% 2

Zinc

17% 2

Phosphorus

60% 417

Vitamin A

4% 36

Vitamin C

7% 6

Thiamin (B1)

19% 0

Riboflavin (B2)

23% 0

Niacin (B3)

78% 13

Vitamin B6

81% 1

Folate equivalent (total)

14% 55

Folate (food)

- 55

Folic acid

- 0

Vitamin B12

15% 0

Vitamin D

0% 0

Vitamin E

9% 1

Vitamin K

32% 39

Sugar alcohols

- 0

Water

- 124
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