Instructions: Fill a large pot three-fourths full with water. Add 1 tablespoon of olive oil and salt to taste and bring to a boil over high heat. Add the linguine, stir and cook until al dente, about 11 minutes. Drain.

While the water comes to a boil, place the pine nuts, garlic, mint, chives, dill, basil and chervil in the work bowl of a food processor. Turn the motor on and slowly add the remaining 1/4 cup of olive oil. Add 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Process until a smooth paste is formed, stopping occasionally to scrape down the sides with a spatula. Add the yogurt and mix well. Set the pesto aside.

Heat a large skillet over medium-high heat. Add the oil and heat to 350 degrees.

Meanwhile, place the flour in a bowl. In another bowl, lightly beat together the egg and water. Place the panko in a third bowl.

Carefully pound each chicken breast between 2 pieces of plastic wrap with the smooth side of a meat mallet until about 1/2-inch thick. Season both sides of the breasts with salt and pepper.

Dip each breast in flour, then the egg mixture, then the panko. Carefully place the chicken into the hot oil. Cook until golden brown, about 3 to 5 minutes on each side.

To serve, mix about 1/2 cup of the herb pesto with the hot linguine. Place on a serving platter. Cut the chicken breasts into 1/2-inch slices with a sharp knife. Fan out on top of the linguine. Top the chicken with more of the herb pesto.

This recipe yields 4 servings.

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