4 Pita Breads
2 Chicken Breasts, thinly sliced
1/2 cup Artichoke Pesto, recipe to follow
2 Avocados, thinly sliced
Salt and Pepper, to taste
Artichoke Pesto
1 14oz can Artichoke Hearts, drained
Zest and Juice of 1 Lemon
2 Garlic Cloves
2 tablespoons Pine Nuts
1/4 cup Fresh Cilantro
1/8 cup Olive Oil
1/8 cup Extra Virgin Olive Oil
Pinch of Cayenne
Salt, Pepper, to taste
In a food processor, blend all of the ingredients. Serve with bread, chips, and fresh vegetables.
To arrange the sandwich: One pita bread, generous scoop of the artichoke pesto, few slices of chicken and avocados. Season with salt and pepper, enjoy!
Serves 4
*One of the ways of using left over chicken. Rotisserie chicken goes well too.
Yum! Had this tonight for dinner. I loved the tart/lemon taste of the pesto against the avocado. Very good!
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