• Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around. Add the Garlic & Herb Crema to a bowl and add the chicken, turning to coat. Refrigerate for at least 2 hours or up to 8 hours.

For the pesto:

• In a food processor, combine the basil, parsley, garlic, almonds, and 1/2 teaspoon salt. Pulse until finely chopped. While the machine is running, add the olive oil in a steady stream. Set aside 3/4 of the mixture for later and reserve the rest to use while grilling.
• Preheat the grill and oil the grates. Grill the chicken over med/high heat, turning occasionally, until lightly charred and firm to the touch, about 10 to 12 minutes. Brush with a coat of pesto just before taking the chicken off the grill. Serve the grilled chicken with the remaining pesto and grilled bread.