Rolled chicken breasts with almond mint pesto and zucchini
Instructions:
- 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 extravirgin 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 ×1/ 2- inch strips
- 2 garlic cloves, smashed
- 1 tablespoon red-wine vinegar
- Toast the almonds in a skillet over medium heat, tossing frequently, until golden and fragrant, about 6 minutes. Let cool completely. Process the almonds and shallot in a food processor until a coarse paste forms. Add 1 cup mint; pulse a few times until coarsely chopped. Add the cheese and oil; pulse a few times until combined. Transfer to a small bowl.
- One at a time, place the chicken breast halves on a cutting board between 2 sheets of plastic wrap. 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. Sprinkle each piece all over with 1/ 8 teaspoon salt; season with pepper.
- Put the breast halves on a cutting board, smooth side down, and spread evenly with pesto. Roll up the chicken, starting with the pointed tip of each piece. Secure with 2 toothpicks, pushing them in sideways at an angle; set aside.
- Coat a 12-inch nonstick skillet with cooking spray, and heat over medium-high heat until hot but not smoking. Add the zucchini and garlic; season with 1/ 8 teaspoon salt. Cook, stirring occasionally, until the zucchini just turns golden brown, about 5 minutes. Reduce heat to medium, and cook, tossing occasionally, 5 minutes. Stir in the vinegar; season with pepper. Transfer the zucchini to a medium bowl, and cover with foil.
- Wipe the skillet clean. Coat with cooking spray; heat over medium heat until hot but not smoking. Add the rolled chicken, and cook, turning to brown all sides, about 5 minutes. Reduce heat to mediumlow, and continue cooking until the chicken is no longer pink in the center, 20 to 25 minutes. Let rest 5 minutes, and cut each roll into 5 pieces. Toss the reserved zucchini with 1/ 4 cup mint. Divide the zucchini and chicken among 4 plates.