Prepare boneless-skinless chicken breasts in uniform pieces. Either pound them to a uniform thickness or cut off the tenderloin and slice in half the flat way.
Coat with your favorite rub - I used 'Tosa City Blend. Dredge in corn meal. Heat oil in a pan over medium heat and saute breasts, about 3min/side. make in several batchs so as not to crowd the pan.
Laurie makes the pesto with basil, garlic and pine nuts (I think).