Instructions: Wash and dry parsley and basil and chop in a food processor. Add lime juice, water and garlic. Blend to a sauce consistency, adding more water if too dry.

Remove from processor and stir in pine nuts, Parmesan cheese and oil. Set aside.

Remove as much fat as possible from chicken and pound with a heavy skillet to a 1/2 inch thickness. Heat a non-stick skillet on high heat and add chicken.

Brown 2 minutes, turn and salt and pepper cooked side. Brown 2 minutes on second side. Lower heat and saute another minute to cook through. Spoon pesto sauce over the top. Remove from heat and cover with a lid for 1 minute.

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