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1
In a shallow baking dish whisk together milk, egg, oil, and salt and pepper to taste.
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2
In another shallow baking dish stir together bread crumbs, cumin, paprika, and salt and pepper to taste.
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3
Set rack about 6 inches from heat and preheat broiler.
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4
Dip chicken breasts, 1 at a time, in milk mixture, letting excess drip off, and coat with bread crumb mixture, patting to adhere.
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5
Transfer chicken as coated to rack of a foil-lined broiler pan.
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6
Broil chicken until cooked through, about 7 minutes on each side.
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7
In a small bowl whisk together pesto, yogurt, lime juice, and 1 tablespoon hot water, adding additional hot water if necessary to reach desired consistency.
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8
Season pesto with salt and pepper and serve over chicken.
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9
In a food processor blend together all ingredients with salt and pepper to taste until smooth.
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10
(Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)
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11
Makes about 2/3 cup.
