Baked Chicken Sandwich

This sandwich is truly delightful. It's crunchy and chewy and savory and full of flavor, yet so simple and easy. I've made it several times and it's always a crowd pleaser.

Ingredients

2 boneless, skinless chicken breasts
1 loaf of bread (I like Smith's specialty breads, especially the country loaves)
1 can artichoke hearts, chopped into small pieces
Sun dried tomato pesto (found in the produce refrigerated section)
Provolone cheese
Kraft Sun dried tomato vinaigrette

Slice the chicken into 1/4 inch slabs. Put on a big baking sheet, cover with salad dressing and bake at 400 degrees until chicken is cooked through.

Slice bread in half length wise, and place on a baking sheet. Put chicken on bottom half of the bread, then artichoke hearts, and top with provolone cheese (I only used to slices, broken in half, and it was plenty). Smear sun dried tomato pesto onto other half of bread, then drizzle some of the dressing on top of the pesto. Put in oven at 400 degrees for about 15 minutes, until bread is toasty and cheese is melted.

Take the sandwich out of the oven, and put the top on. Slice and enjoy.

So very tasty.