I made this on Saturday and didn't take a picture of it, but it was pretty tasty! I modified a recipe on Allrecipes.com to suit what I had on hand.
Pesto Cream Chicken
2 boneless, skinless chicken breasts, butterflied and pounded thin
1/2 cup Italian bread crumbs
1/2 cup buttermilk (or regular milk)
2 tbsp butter
2 tbsp olive oil
1/2 cup chicken broth
1/2 cup grated or shredded Parmesan cheese
1 cup cream (may substitute Half & Half)
1 tbsp pesto
4oz jar of pimentoes
1/8 tsp pepper
Pasta of choice (enough for 2-3 servings)
Cook pasta in salted water according to package directions.
Season the chicken with a mixture of salt, pepper, onion powder, and garlic powder. Place bread crumbs in two separate shallow bowls. Dip chicken in buttermilk, and then in the bread crumbs. Fry chicken in olive oil and butter over medium heat until done. Remove from pan and keep warm.
Add chicken broth to skillet and then the pimentos. Bring to a boil and add the pesto, pepper, Parmesan cheese, and cream. Reduce heat and cook until slightly thickened. Season to taste with salt and pepper if needed. Top the chicken with about half of the sauce and then add the cooked pasta to the remaining sauce, toss until coated and enjoy with the hunk of your choice!