Rolled Chicken Breasts with Almond-Mint Pesto and Zucchini

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
• Coarse salt and freshly ground black pepper
• 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