Rolled Chicken Breasts with Almond-Mint Pesto and Zucchini is a fresh and flavorful dish that combines tender chicken with a vibrant almond-mint pesto. Paired with perfectly roasted zucchini, this healthy and delicious recipe makes an ideal dinner for those looking for a Mediterranean-inspired meal. The combination of mint, almonds, and pecorino cheese creates a unique pesto that elevates the flavors of the chicken and vegetables.
Rolled Chicken Breasts with Almond-Mint Pesto and Zucchini
Course: MainCuisine: Mediterranean4
servings15
minutes35
minutes370
kcalMaking these spirals involves nothing more complicated than topping pounded chicken breasts with pesto, rolling them up, and securing them with toothpicks.
Ingredients
- For the Chicken and Zucchini
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 and freshly ground black pepper
- For the Almond-Mint 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
- Prepare the Pesto: In a food processor, pulse the almonds, shallot, and mint until finely chopped. Add the grated pecorino cheese and pulse again. With the processor running, drizzle in the olive oil until the pesto reaches a smooth consistency. Set aside.
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound to about 1/4 inch thickness. Season both sides with salt and pepper. Spread a thin layer of the almond-mint pesto over each chicken breast. Roll up the chicken tightly, securing with toothpicks if needed.
- Cook the Zucchini: Preheat the oven to 400°F. Place the zucchini strips on a baking sheet lined with parchment paper. Drizzle with red-wine vinegar and toss with the smashed garlic cloves. Spray lightly with olive-oil cooking spray and season with salt and pepper. Roast for 20-25 minutes, until tender and slightly caramelized.
- Cook the Chicken: Heat a large skillet over medium heat and lightly spray with olive oil. Sear the rolled chicken breasts until golden brown on all sides, about 8-10 minutes. Transfer to the oven and bake alongside the zucchini for 10-12 minutes, or until the chicken is cooked through.
- Serve: Slice the rolled chicken breasts and serve with the roasted zucchini. Drizzle any remaining pesto over the top for extra flavor
Notes
- Nutrition Facts (per serving):
Calories: 370
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Carbohydrates: 8g
Fiber: 3g
Protein: 44g
Sodium: 400mg
This Rolled Chicken Breasts with Almond-Mint Pesto and Zucchini is a simple yet elegant dish that combines fresh, Mediterranean flavors. The tender chicken pairs perfectly with the nutty, herby pesto, while the roasted zucchini adds a healthy side to complete this balanced meal.
