For garnish:

Red and green basil leaves and flowers

1. To make the sauce: Combine all the sauce ingredients in a small mixing bowl and whisk until smooth. Taste for seasoning and refrigerate.

2. To make the marinade: In a small mixing bowl combine all the marinade ingredients and mix well.

3. Arrange the chicken breasts in a large, shallow, nonaluminum dish. Pour the marinade over the chicken until generously covered. Marinate for 1/2 to 4 hours in the refrigerator.

4. To make the stuffing: Combine all the stuffing ingredients in a medium mixing bowl. Mix together until the pesto has been absorbed.

5. Remove the chicken breasts from the marinade and place in a large roasting pan, skin side up.

6. Preheat the oven to 425 F. Place a heaping tablespoon of stuffing underneath the skin by carefully lifting up the skin, being careful not to tear it, and evenly spreading the stuffing mixture. Place the skin back down and pat it to help distribute the stuffing.

7. Place the chicken breasts in the oven and roast for 20 to 25 minutes. They should be golden brown and crisp. If not, remove them from the oven and preheat the oven to broil. Broil the chicken breasts until the skin is very crisp, 3 to 5 minutes. Remove and drain off any excess oil.

8. Arrange the chicken breasts on a serving platter and spoon 1 tablespoon of sauce on each breast. Garnish with basil sprigs and flowers and serve immediately.

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