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2 boneless skinless chicken breast halves (about one pound)
Juice of one lemon
½ cup pesto, divided (see recipe here) or use jarred
¼ cup pine nuts
4 tablespoons extra virgin olive oil, divided plus more to drizzle on each portion
½ cup finely chopped green bell pepper
½ cup diced onion
2 cloves garlic minced
¼ cup white wine
½ cup vegetable stock
2 15-ounce cans white cannellini beans, drained
½ teaspoon salt
Few grinds freshly ground black pepper
¼ cup freshly grated Parmesan cheese, plus more to sprinkle on each portion
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1st Keep
 Katierusselll
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