In a blender or food processor combine the basil, olive oil, cheese, pine nuts, salt, and pepper. Pulse until smooth. Transfer to a container and set aside.
For the Crispy Chicken:
Preheat oven to 400 degrees, line a sheet pan with parchment paper and set aside. Butterfly the boneless, skinless chicken breasts.
In one shallow baking dish combine the eggs and water, whisk well to combine. In another, combine the flour and seasonings. In a third dish add the breadcrumbs. Take the butterflied chicken breast, working with on piece at a time, dip in the egg mixture, then into the flour mix, back into the egg mix, and finally into the breadcrumbs. Coating well each time. Repeat with remaining chicken breasts, transfer to the prepared sheet pan.
Bake at 400 for 12 minutes, flip and bake for another 8-10 minutes until the chicken is crispy and reaches and internal temperature of 165 degrees F. If desired, you can pan fry the chicken prior to baking for an extra crispy coating.
Once the chicken is done, transfer to a cutting board to rest and slice.
For the Pasta:
Bring a large pot of salted water to a boil, cook pasta according to package directions. Drain and return to the pot, toss with the pesto. Serve topped with the sliced crispy chicken, fresh herbs, and shredded parmesan.
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