3 whole chicken breasts (about 1 lb. each)
1 c. lightly packed fresh basil leaves
3/4 c. freshly grated Parmesan cheese
1/4 c. olive oil
1 sm. clove garlic
1 1/2 tbsp. butter
1 1/2 tbsp. olive oil
About 1/3 c. all-purpose flour
Basil sprigs

Bone, skin, and split chicken breasts. Place each piece between plastic wrap and firmly pound with a flat mallet until each portion is about 1/4 inch thick. Cover and chill while you make the pesto.

In a blender or food processor, combine basil, cheese, oil and garlic; whirl until a thick paste. Spoon pesto equally onto each chicken piece. Roll up to enclose pesto; secure each roll with a toothpick.

In a 12-14 inch frying pan, melt butter in oil over medium-high heat. Dip each chicken roll in flour, shake off excess and add to pan. Cook, turning as needed, until golden brown on all sides and meat is opaque in center; carefully cut to test, 6 to 8 minutes total.

Transfer to a serving dish and garnish with basil sprigs. Makes 6 servings.