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.
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
- Preheat the oven to 375°F (190°C).
- Cut a pocket into each chicken breast and stuff with romesco sauce. Secure with toothpicks.
- Place the stuffed chicken breasts in a baking dish.
- 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.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- 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