Remove the Fresh Basil (0.5 ounce) leaves from the stems and discard stems. Place the leaves in the bowl of a food processor. Trim ends off Green Beans (12 ounce) and set aside.
Zest 1/2 of the Lemon (1) directly into the food processor. Juice the lemon half into a small bowl and remove the seeds with a fork. Add the lemon juice to the food processor.
Drain the Artichoke Hearts (4 ounce) in a strainer and then add to the food processor. Add the Garlic (2 clove), Walnut (0.5 ounce), Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Pulse all the ingredients in the processor for 10 seconds. Scrape down the sides of the bowl; process for 10 more seconds.
Pat the Chicken Breast (2) dry with paper towels. Place a chicken breast on a cutting board with its tip toward you and its thickest side closest to your cutting hand.
Place a hand on top of the breast. Hold your knife parallel to the cutting board and slice nearly all the way through, leaving the opposite end connected.
Spread the top half of the breast open but keeping the breast intact. Place half of the pesto in the pocket and spread the mixture evenly, leaving a 1/4 inch edge. Fold the top half over to cover. Repeat with the remaining pesto and chicken breast.
Combine the Parmesan Cheese (2 tablespoon) and Ground Black Pepper (1/2 teaspoon) on a plate and gently press the stuffed chicken breasts into the mixture, covering both sides.
Heat Olive Oil (1 tablespoon) in a medium sauté pan over medium-high heat. When hot, add the chicken and cook for 5 minutes on one side.
Turn the breasts over and cook for 5 more minutes or until cooked through. Remove from heat and let rest until plating.
Heat a large sauté pan over medium-high heat. When hot, add the green beans, Water (1/2 cup) and cover. Cook for 2 minutes, season with Salt (1/4 teaspoon) and remove from heat and drain.
Divide the green beans equally between two plates. Slice each chicken breast in half at a diagonal angle. Place the chicken on top of the green beans.