3/4 c. butter
1 c. fresh basil leaves
1 (1 oz.) bottle pignoli nuts
1 garlic clove
1/4 tsp. salt
3/4 c. Parmesan cheese
3 tbsp. hot water
4 chicken breasts, split, ribs

Melt butter and set aside to cool. Combine basil, nuts, garlic and salt in food processor work bowl or blender. Process until combined. Gradually add butter. Add cheese and water; process until well blended. Set aside until mixture is consistency of thick spread.

Remove skin from chicken breasts. Spread pesto mixture on rib side of chicken. Arrange in 2-quart micro-proof dish. Spread top and sides of chicken with remaining pesto. Cover with waxed paper and microwave on high for 6 minutes. Turn dish 1/4 turn and microwave on high until juice is no longer pink when cut at thickest part, 6-8 minutes. Let stand, covered, 6-7 minutes. 4 servings.