Pesto Chicken Picnic
|Packed fresh spinach leaves||2 Cup (32 tbs), trimmed and washed|
|Packed basil||1 Cup (16 tbs) (Fresh Ones)|
|Defatted reduced sodium chicken broth||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Toasted pine nuts||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Non-fat sour cream||1 Tablespoon|
|Boneless, skinless, chicken breasts||1 Pound, butterflied|
|Crusty bread loaf||1 Large (Round One)|
|Sliced kalamata olives||2 Tablespoon|
|Thinly sliced prosciutto||2 Ounce|
|Roasted sweet peppers||2 (Red / Yellow)|
|Frozen artichoke hearts||1 Cup (16 tbs), thawed and patted dry|
|Tomatoes||2 , sliced|
|Reduced fat mozzarella cheese slice||3 Ounce|
To make the pesto: In a food processor or blender, combine the spinach, basil, broth, Parmesan, pine nuts, oil, and sour cream.
Process until smooth.
To make the sandwiches: Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
Cook the chicken 4" from the heat for 3 to 4 minutes per side, or until no longer pink in the center when tested with a sharp knife.
Transfer to a plate and coat both sides of the pieces with the pesto.
Slice the bread in half horizontally.
Scoop out about 1" of the soft bread center from each half; reserve for another use.
On the bottom half of the bread, layer the olives, prosciutto, chicken, peppers, artichokes, tomatoes, and mozzarella.
Cover with the top half of the bread and cut into wedges.