Please refer to my last post: http://cooking.tanejas.com/2009/10/chicken-tomato-pesto-pasta.html
You may wish to make your own pesto sauce, which I have done before. You can actually grow your own herbs at home, Cold Storage occasionally sells the potted basil plants. I am pretty tempted to take one home and try my hand (not so green) at it.
PREP TIME 10 mins
SERVINGS & SCALING
Original recipe yield: Serves as a condiment
Fresh basil leaves, a packet / a large handful
Pine nuts, a handful
Pecorino cheese, a handful
Garlic cloves, 2
Salt and pepper, to taste
Extra virgin olive oil, 1/2 cup
(a) Use a food processor to blend everything together instead of a mortar and pestle.
(b) Instead of pecorino cheese, I used shredded mozzarella cheese (those sold in a packet) instead and it worked out fine.
(c) Once, I didn't have pine nuts and used walnuts instead and it worked out fine as well.
(d) Be creative with substitutes you never know what you get!
(b) For those who are privy to the magic of mirin and have a bottle at home, you can add in a tbsp when you are marinating your chicken breasts. It gives the stock a delicious flavour. I recommend though if you use mirin, you can forgo the salt in your chicken breasts.
(c) If you do not want that slightly creamy texture or for the diet conscious, you can skip the mayonnaise.