Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram
Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, stuffed chicken breasts with cheese, poblano peppers and pastram. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have stuffed chicken breasts with cheese, poblano peppers and pastram using 11 ingredients and 23 steps. Here is how you cook that.

The ingredients needed to make Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram:
  1. Prepare 2 large poblano peppers
  2. Make ready 2-8 ounce boneless, skinless chicken breasts
  3. Get 2 ounces provolone cheese, cut into small cubes
  4. Take 4 slices pepperoni
  5. Prepare 3 tablespoons garlic and herb cream cheese
  6. Get 4 thin slices deli pastrami
  7. Prepare 1 teaspoon sriracha seasoning salt blend, divided use
  8. Make ready 2 tablespoons grated romano cheese, divided use
  9. Prepare 1 large egg mixed with 1 tablespoon water (egg wash)
  10. Prepare 1 tablespoon olive oil
  11. Prepare 1 (17.3 ounce) pack Pepperidge Farms frozen puff pastry, thawed but kept cold
Instructions to make Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram:
  1. Roast poblano peppers
  2. Preheat oven toto 450, line a baking dish with foil, place peppers on ungreased plate
  3. Roast peppers until skin is wrinkled and peppers are tender, about 15 to 20 minutes
  4. Peel and seed peppers
  5. Prepare chicken
  6. Slice each chicken breast in half but don't cut all the way through, open like a book and season with some of the sriracha seasoning
  7. Add half of romao cheese on each breast
  8. Add 1/2 of provolone on each breast
  9. Add 1/2 of garlic herb cheese on top
  10. Fold chiken over, enclosing filling
  11. Place a roasted poblano pepper on each folded chicken
  12. Place chicken on pastrami, 2 slices oer chicken breat
  13. Wrsp pastrami arond chicken and poblano
  14. Heat olive oil in skillet and brown chicken on all side. It will not becooked through, it will finish in the oven1. Cool to room temperature before rolling out puff pastry. Roll each sheet to smooth out seams
  15. Place chicken breast in center of pastry
  16. Fold one side of pastry over chicken
  17. Fold the other side pressing seams to seal
  18. Place seam side dwn on ungreasded foil lined baking dish, brush with egg wash
  19. Season with some romano cheese and sriracha seasoning
  20. Bake in a 425 oven on a ungreased foil lined baking dish until golden and puffed 20 to 25 minutes
  21. Serve with my Creamy Mustard Sauce, found on my profile and in search

So that’s going to wrap it up with this exceptional food stuffed chicken breasts with cheese, poblano peppers and pastram recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!