Alfredo sauce: Heat the can of coconut milk and 3 tablespoons olive oil in a saucepan over medium/low heat. Bring to a simmer. Add oregano, salt, and Romano cheese and simmer for about 8 minutes. Stir often so it doesn't burn.
Slice the chicken breasts lengthwise ¾ of the way through. Place the chicken breasts in a baking dish.
Season the opened chicken breasts with oregano and drizzle with olive oil. Stuff with spinach leaves and close chicken breasts.
Pour alfredo sauce over chicken breasts. Bake at 400 degrees for 30 minutes.
Optional: Sprinkle a little shredded Romano cheese over chicken breasts before serving.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/stuffed-chicken-breast-alfredo/