Food & Recipes

Chicken with Asparagus and Artichoke Pesto

a deliciously fresh sandwich

We have received a lot of requests for good chicken recipes. In response, I offer this chicken breast sandwich. The pesto gives it a great fresh flavor – a bit of tang – and will make this sandwich stand out from others you may have had in the past. Serve this for dinner, along with a fresh salad in and you will be quite pleased with the outcome.

When entertaining serve you fresh salad in Parmesan Tuilles for a fun appetizer. Continue to impress your guest by serving Chocolate Covered Bananas with Macadamia Nuts for a beautiful presentation.

cooking information

• Yield: 6 Hearty Sandwiches
• Prep Time: 120 (including marinating time)
• Cooking Time: 12 minutes

all ingredients

• 1 Jar Roasted Red Peppers
• 1 Jar Marinated Artichoke Hearts, 14 oz or 2-3 cups
• 1 Bunch Fresh Asparagus
• 1 Pound Boneless, Skinless Chicken Breast
• 1 Baguette

recipe instruction

1. Start with your asparagus by first cleaning it. Then take one piece of asparagus, and with two hands, hold each side and begin to bend it. At a certain point the asparagus will snap into two pieces. Discard the bottom half of your two pieces – you do not want to eat this woody piece. Line up the rest of your asparagus on a cutting board so their tips are aligned and use this sample piece as a guide. Chop off the bottom, woody parts of the asparagus and discard.

2. Chop asparagus into large chunks.

3. In your food processor, combine artichoke hearts (oil and all) with your uncooked asparagus and turn it on. The mixture will combine together in an equal consistency.

4. Spoon the mixture into a large plastic bag, add your chicken and marinate in the refrigerator for 2 hours.

5. After two hours, remove from the marinade, shake off the excess liquid.

6. To cook your chicken, grill 5-6 minutes per side in a hot non-stick sauté pan. No need to add oil when using a non-stick pan as there is enough oil from the marinade on the chicken. Your chicken should have a nice crust when it is finished. You know your chicken is finished when the juices run clear, is no longer pink in the middle and is firm to the touch.

7. Slice your chicken into long strips.

8. Meanwhile, place the baguette in the oven at 450 for about 4-5 minutes to heat it through. Once it has been warmed through, cut the baguette lengthwise.

9. To assemble, place a single layer of roasted red peppers on the bottom half of the bread, followed by your sliced long strips of chicken. Serve and enjoy!

cooking tips

• You know your chicken is finished when the juices run clear, is no longer pink in the middle and is firm to the touch.
• Be sure to throw your marinade away and carefully clean any surfaces the raw chicken may have touched!
• Our picture shows an open faced sandwich - also a delicious way to serve for those looking to save on carbs!