Rolled Chicken Breasts With Almond-Mint Pesto And Zucchini

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1 ounce whole blanched almonds (about 1/4 cup)

1 medium shallot, coarsely chopped

1 1/4 cups loosely packed fresh mint

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-by-1/2-inch strips

2 garlic cloves, smashed

1 tablespoon red-wine vinegar

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