Finely chop the rinsed and dried basil, garlic, grate the cheese and squeeze the lemon and add olive oil to food processor, add salt, chop and blend. Set aside or freeze in freezer bag flat for another day.
Pesto Stuffed Chicken Breast
Pat dry the chicken breasts, using a sharp long knife, make a hole through the middle of the breast lengthways push the Pesto into the chicken both ends.
Add 2 table spoons of evoo to an oven proof skillet on medium high till sizzling then add one teaspoon of pesto the skillet, be careful not to burn.
Dip the chicken into the egg mixture
Roll the chicken into the Panko
Transfer to the oven proof skillet and sear till golden and all sides...just a minute or so on each side then transfer to oven. Large chicken breast should take about 40 minutes in a 375 pre heated gas oven.