This delicious savory stuffed chicken breast alfredo recipe was something I threw together the other day. It was so good that my family insisted I post this recipe.
First make the alfredo sauce: Heat the can of coconut milk and 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.
Then slice the chicken breasts lengthwise 3/4 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. Lastly pour alfredo sauce over chicken breasts and bake at 400 degrees for 30 minutes. Optional: Sprinkle a little shredded Romano cheese over chicken breasts before serving.
- 6 chicken breasts
- 15 ounce can full fat coconut milk
- ½ cup Romano cheese
- olive oil
- oregano
- sea salt
- fresh baby spinach leaves
- 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.
