Ingredients

serves 4

　　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 × 1/2-inch strips

　　2 garlic cloves, smashed

　　1 tablespoon red-wine vinegar

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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 medium-low, 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.

　　

Fit to eat recipe

Step 6

(Per serving)

　　

Step 7

Calories: 339

　　

Step 8

Fat: 13g

　　

Step 9

Cholesterol: 103mg

　　

Step 10

Carbohydrate: 9g

　　

Step 11

Sodium: 532mg

　　

Step 12

Protein: 45g

　　

Step 13

Fiber: 3g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.