Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    lemon juice -- fresh
   1      bunch         cilantro -- stems and leaves
   1      bunch         parsley -- leaves and stems
   1      teaspoon      fine ground black pepper
   2      tablespoons   chopped garlic
   2      teaspoons     soy sauce
                        chicken stock for blending
   4      ounces        non-fat sour cream -- drained
                        for 1 hour
  30      ounces        chicken breasts
                        -- skinless -- boneless
                        pepper
                        lemon

Preparation:

Combine first 6 ingredients in food processor. Add stock as necessary to help blending. Try to attain creamy but not too wet consistency. Fold in sour cream. Prepare grill. Brush some pesto onto both sides of chicken and mark on hot grill. Grill using indirect heat method for about 5-6 minutes per side [internal temperature 165F]. Slice breasts into strips, sprinkle on a little pepper and serve with lemon. Garnish along with small ramekin of pesto for dipping.