Romesco-stuffed Chicken Breast With Roasted Vegetables

This Romesco-Stuffed Chicken Breast with Roasted Vegetables recipe is a delicious Spanish-inspired dish that is sure to impress your family and friends. The combination of tender chicken breast stuffed with flavorful romesco sauce and served with roasted vegetables makes for a satisfying and wholesome meal.

Romesco-stuffed Chicken Breast With Roasted Vegetables

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup romesco sauce
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut a pocket into each chicken breast and stuff with romesco sauce. Secure with toothpicks.
  3. Place the stuffed chicken breasts in a baking dish.
  4. In a bowl, toss the sliced bell peppers and red onion with olive oil, salt, and pepper. Spread the vegetables around the chicken in the baking dish.
  5. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  6. Remove the toothpicks from the chicken before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Baking dish Knife Cutting board Bowl

Tools

Oven

Serving suggestions

Serve the Romesco-Stuffed Chicken Breast with Roasted Vegetables with a side of crusty bread and a glass of Spanish red wine for a complete meal.

Tips & tricks

To save time, you can prepare the romesco sauce and stuff the chicken breasts in advance, then simply bake them when ready to serve.

Cost

$20