To make pesto: In a food processor, : -blend basil leaves, garlic, : -pine ts, pepp per and Parmesan until : -smooth. With processor : -running, add oil in a ow -- st teady stream until combined. For chicken: Place each piece of chicken between 2 sheets waxed paper; pound to 1/4-inch thickness. Place 1 slice prosciutto and 1 tablespoon pesto in the center of each breast and spread across entire breast. Roll up breast, beginning at small end, and secure with a wooden pick. Place in a baking dish; drizzle with 3 tablespoons lemon juice. Refrigerate overnight. For basil cream: In small skillet over medium heat, saute shallots in butter until translucent. Add wine and bring to a boil. Cook 2 minutes, or until liquid is reduced to about 1/4 cup. Add cream and return to a boil. Cook 8 to 10 minutes or until sauce is reduced to about 1 cup. Whisking constantly, add tomatoes; cook 2 minutes. Whisk in basil and lemon juice and cook until heated. If a thicker sauce is desired, combine cornstarch with water and stir into cream mixture while boiling. Remove chicken from refrigerator; let stand at room temperature 30 minutes. Combine 1/4 cup olive oil, 3 cloves garlic, remaining 1 tablespoon lemon juice and pepper. Brush over chicken. Bake at 350 degrees 20 to 30 minutes, until cooked through. For pretty presentation, slice bundles crosswise and fan onto a bed of pasta tossed with basil cream. Or fan over pasta, and serve sauce on the side. Note: Chicken can be grilled over medium coals 15 to 20 minutes, or until cooked through. Turn occasionally and brush with olive oil mixture. Adapted from Above and Beyond Parsley. Per serving: 560 calories (71 percent from fat), 45 grams fat (18 grams saturated), 140 milligrams cholesterol, 7 grams carbohydrates, 33 grams protein, 1,104 milligrams sodium. All content ? 1997 The Kansas City Star Recipe by: KC Star (3-13-97) Posted to MC-Recipe Digest V1 #557 by jeepster4@sprintmail.com on Apr 07, 1997