Rolled Chicken Breasts with Almond-Mint Pesto and Zucchini

• 1 ounce whole blanched almonds (about 1/4 cup)
• 1 medium shallot, coarsely chopped
• 1 1/4 cups loosely packed fresh mint leaves
• 1/2 cup finely grated pecorino cheese (about 1 ounce)
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 4 boneless, skinless chicken breast halves (about 6 ounces each)
• Coarse salt and freshly ground pepper
• Olive oil cooking spray
• 3 medium zucchini (about 6 ounces each), cut into 3 x 1/2-inch strips
• 2 garlic cloves, smashed
• 1 tablespoon red-wine vinegar

1. Toast the almonds in a skillet over medium heat, tossing frequently, until golden and fragrant, about 6 minutes.
2. Let cool completely.
3. Process the almonds and shallot in a food processor until a coarse paste forms.
4. Add 1 cup mint; pulse a few times until coarsely chopped.
5. Add the cheese and oil; pulse a few times until combined.
6. Transfer to a small bowl.
7. One at a time, place the chicken breast halves on a cutting board between 2 sheets of plastic wrap.
8. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/8 to 1/4 inch thick.
9. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
10. Put the breast halves on a cutting board, smooth side down, and spread evenly with pesto.
11. Roll up the chicken, starting with the pointed tip of each piece.
12. Secure with 2 toothpicks, pushing them in sideways at an angle; set aside.
13. Coat a 12-inch nonstick skillet with cooking spray, and heat over medium-high heat until hot but not smoking.
14. Add the zucchini and garlic; season with 1/8 teaspoon salt.
15. Cook, stirring occasionally, until the zucchini just turns golden brown, about 5 minutes.
16. Reduce heat to medium, and cook, tossing occasionally, 5 minutes.
17. Stir in the vinegar; season with pepper.
18. Transfer the zucchini to a medium bowl, and cover with foil.
19. Wipe the skillet clean.
20. Coat with cooking spray; heat over medium heat until hot but not smoking.
21. Add the rolled chicken, and cook, turning to brown all sides, about 5 minutes.
22. Reduce heat to medium-low, and continue cooking until the chicken is no longer pink in the center, 20 to 25 minutes.
23. Let rest 5 minutes, and cut each roll into 5 pieces.
24. Toss the reserved zucchini with 1/4 cup mint.
25. Divide the zucchini and chicken among 4 plates.
26. (Per serving)
27. Calories: 339
28. Fat: 13g
29. Cholesterol: 103mg
30. Carbohydrate: 9g
31. Sodium: 532mg
32. Protein: 45g
33. Fiber: 3g

blanched almonds, shallot, mint, pecorino cheese, extravirgin olive oil, chicken, salt, olive oil cooking spray, zucchini, garlic, redwine vinegar

Taken from www.epicurious.com/recipes/food/views/rolled-chicken-breasts-with-almond-mint-pesto-and-zucchini-392632 (may not work)