First things first – have you folks checked out Jason’s awesome class on Skillshare yet? If you haven’t, now is the time!! Basically, he’s teaching an online class to teach people with fancy camera’s how to shoot and edit in RAW. Why shoot and edit in RAW, you might ask? The simple answer is that shooting in RAW format means that you can edit your photos to make them look perfectly awesome. And I’m not talking about editing them like you to in Instagram or iphoto, but making them look profesh. That way you can show off your family photos and have people wondering who was the professional that took all your photos while you grin and shrug, “I did. No biggie.” Except that now you ARE a big deal because you know how to edit your photos in raw.
The class starts NEXT MONDAY so stop wondering if you should or can do the class…it’s online! So you can! And I’m offering you all a great deal of 20% off with the promo code BUCKAROO if you sign up by Friday. That makes the class just $20! Whoo hoo! You can get more info and sign up HERE.
And, here’s a big ol bonus…if you can get 5 friends to sign up for Jason’s Skillshare class, I’ll get you in the class for FREE. Yep. You heard me.
Ok…so back to the recipe that you came here for. I haven’t been cooking exciting meals much lately, mostly due to being just too busy. But my Cooking Light magazine showed up in the mail a week or so ago, and I was drooling over all the recipes they had. By the way, if you haven’t checked out that magazine in a while, it is SO much better than it used to be — beautiful photos, simple yet delicious recipes and shopping guides. I love it.
When I gave J this for dinner the other night he looked at it and said, “This looks fancy!” I guess it did, a little. Then again, I suppose any meal sprinkled with shaved Parmesan and parsley looks fancy. Best of all, it was easy to make and tasted amazing. I’m a sucked for artichoke dip as it is, so a sandwich that basically uses artichokes in the same way HAD to be good. And it was. SO. VERY. GOOD. And did I mention quick and easy? I served our sandwiches up with a little mushroom and asparagus salad (blanched asparagus tossed with sauteed mushrooms and onions, drizzled with olive oil and with a dash of salt and pepper. easy peasy). I think this recipe would also be really great served at a lunch or bridal shower.
• 3 skinless, boneless chicken breast halves
• salt and pepper
• 1 T trader Joe’s 21 season salute *optional
• cooking spray (I used Coconut Oil)
• 6 oz. drained marinated artichoke hearts
• 2 oz. shaved Parmigiano-Reggiano cheese, divided (about 1/2 cup)
• 2 T pine nuts
• 2 T plain Greek yogurt
• 2 tsp olive oil
• 3 cloves of garlic
• 6 slices of sourdough or multi-grain bread, bakery loaf style
• 2-3 T freshly chopped flat-leaf parsley
Heat your grill or grill pan. Prep your chicken by cutting each breast in half to form two thinner cutlets, then spraying it breast with a bit of cooking oil on each side and sprinkling with salt and pepper. I also added Trader Joe’s 21 season salute, which is just an all purpose seasoning blend. When the grill is hot, add your chicken and cook about 10 minutes on each side, or until the chicken is cooked through.
In a blender or food processor, combine artichokes, 3 tablespoons of cheese, nuts, plan Greek yogurt, oil, 1/4 teaspoon each of salt and pepper, and garlic. Pulse or blend until coarsely ground. You don’t want baby-food soft, but not lots of huge chunks, either.
On a baking sheet, lay out all your slices of bread. Add a light spray or brush of olive oil and stick in the oven on BROIL for less than a minute to toast the bread. WATCH THE OVEN! Broil can make your bread go from lightly toasted to charbroiled in a few seconds!! Once the bread is a light golden brown, pull them out and flip the bread over so that the golden side is on the bottom. Top each slice with a few tablespoons of the artichoke pesto. Slice up your grilled chicken and place a few slices on each piece of bread. Top with the remaining cheese and some parsley. Enjoy!
*recipe adapted from Cooking Light Magazine, May 2013