Chicken Breasts, Rolled with Almond-Mint Pesto and Zucchini
Nb persons: 4
Yield:
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| Rolled Chicken Breasts with Almond-Mint Pesto and Zucchini Making these spirals involves nothing more complicated than topping pounded chicken breasts with pesto, rolling them up, and securing them with toothpicks. Ingredients | |
| 4 | boneless, skinless chicken breast halves, (about 6 ounces each) |
| 3 medium | zucchini (about 6 ounces each), cut into 3-by-1/2-inch strips |
| Olive-oil cooking spray | |
| 2 | garlic cloves, smashed |
| 1 tablespoon | red-wine vinegar |
| FOR THE SEASONING | |
| Coarse salt | |
| freshly ground pepper | |
| FOR THE PESTO | |
| 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 |
| Directions Toast almonds in a skillet over medium heat, tossing frequently, until golden and fragrant, about 6 minutes. Let cool completely. Process almonds and shallot in a food processor until a coarse paste forms. Add | |
| 1 cup | mint, pulse a few times until coarsely chopped. Add cheese and |
| oil, pulse a few times until combined. Transfer to a small bowl. | |
| One at a time, place chicken breast halves on a cutting board between | |
| two sheets | 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 breast halves on a cutting board, smooth side down, and spread
evenly with pesto. Roll up chicken, starting with the pointed tip of
each piece. Secure with two 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 zucchini and garlic;
season with 1/8 teaspoon salt. Cook, stirring occasionally, until
zucchini just turns golden brown, about 5 minutes. Reduce heat to
medium, and cook, tossing occasionally, 5 minutes. Stir in vinegar;
season with pepper. Transfer zucchini to a medium bowl, and cover with
foil.
Wipe skillet clean. Coat with cooking spray; heat over medium heat until
hot but not smoking. Add rolled chicken, and cook, turning to brown all
sides, about 5 minutes. Reduce heat to medium-low, and continue cooking
until chicken is no longer pink in the center, 20 to 25 minutes. Let
rest 5 minutes, and cut each roll into 5 pieces. Toss reserved zucchini
with 1/4 cup mint. Divide zucchini and chicken among four plates.
First published
Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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