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