Instructions: Place each breast between 2 pieces of waxed paper and pound to 1/4-inch thick. Place 1 tablespoon pesto in the center of each breast and spread across whole piece. Roll up from the small end and secure with a tooth pick.

Combine lemon juice, olive oil, garlic and pepper. Pour over chicken and let stand for 30 minutes before grilling. (Can be refrigerated overnight.)

Grill chicken over medium coals for 15 to 20 minutes or until done, turning and brushing occasionally with lemon juice mixture.

Meanwhile: For basil cream; saute shallots in margarine until translucent.

Add wine and bring to a boil. Cook for about 2 minutes until liquid is reduces to about 1/4 cup. Add cream and return to a boil. Cook for 8 to 10 minutes or until sauce is reduced to 1 cup. Whisk in basil and 2 tablespoons lemon juice and cook until heated. If a thicker sauce is desired, combine cornstarch with water and stir into sauce while boiling.

NOTES : This can be baked in oven for 20 to 30 minutes at 350 degrees, just cover with foil.

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