Rolled Chicken Breasts With Almond-Mint Pesto And Zucchini

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
361
FAT
59%
CHOL
60%
SOD
29%

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Ingredients for 4 servings

1 tablespoon red wine vinegar

2 garlic cloves , smashed

1/2 cup finely grated pecorino cheese (about 1 ounce)

fresh ground black pepper

1 1/4 cups loosely packed fresh mint

for the pesto sauce

2 teaspoons extra-virgin olive oil

4 boneless skinless chicken breast halves (about 6 ounces each)

olive oil flavored cooking spray

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

coarse salt

1 tablespoon extra-virgin olive oil

1 medium shallot , coarsely chopped

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