Pesto was everywhere in the 90s – it wowed us with its punchy summer flavours and added pizzazz to cooking with ease – and it's still pretty popular. But as one who has never been fond of the ready-made versions, I say enough. Beautiful fresh summer basil leaves, pine nuts and parmesan add the pesto flavours to this salad, and go well with Julie Biuso's original pan-fried chicken. I like to leave the skin on the breasts and add a little parmesan to the flour for even more flavour.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/99767711/Fiona-Smith-updates-classic-Cuisine-chicken-and-pesto-recipe
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