Romesco Stuffed Chicken Breasts
These romesco stuffed chicken breasts are an easy weeknight meal that is low carb and delicious! They're stuffed with mozzarella, spinach, romesco sauce, and topped with parmesan then oven baked to perfection.
Servings: 2 servings
- 2 chicken breasts
- 1/2 cup romesco sauce
- 1 cup spinach fresh
- 1/2 cup mozzarella cheese or 2 1/4" slices of whole mozzarella
- 1/2 cup parmesan cheese
Preheat oven to 400.
Spray a baking sheet with cooking spray (I use avocado oil spray) but you can drizzle with olive oil if you don't have any.
Slice the chicken breasts down the center (leaving the end) so it's butterflied (think of it as being like an open book). Season with sea salt and pepper.
Divide the romesco sauce between the two chicken breasts and spread evenly. Then do the same with the spinach and cheese.
Fold the chicken half over and seal with toothpicks (you don't have to but it saves a bit of a mess).
Spread any extra romesco sauce over the chicken breasts (or add more for extra flavor). Top with parmesan cheese (and option extra mozzarella).
Bake for 35-40 minutes or until chicken is 175 if using a meat thermometer.
Serving: 1chicken | Calories: 554kcal | Carbohydrates: 5g | Protein: 66g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Cholesterol: 184mg | Sodium: 1212mg | Potassium: 1106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2111IU | Vitamin C: 22mg | Calcium: 495mg | Iron: 2mg