Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, stuffed chicken breasts with cheese, poblano peppers and pastram. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook stuffed chicken breasts with cheese, poblano peppers and pastram using 11 ingredients and 23 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram:
- Take 2 large poblano peppers
- Make ready 2-8 ounce boneless, skinless chicken breasts
- Prepare 2 ounces provolone cheese, cut into small cubes
- Prepare 4 slices pepperoni
- Get 3 tablespoons garlic and herb cream cheese
- Make ready 4 thin slices deli pastrami
- Make ready 1 teaspoon sriracha seasoning salt blend, divided use
- Get 2 tablespoons grated romano cheese, divided use
- Take 1 large egg mixed with 1 tablespoon water (egg wash)
- Prepare 1 tablespoon olive oil
- Make ready 1 (17.3 ounce) pack Pepperidge Farms frozen puff pastry, thawed but kept cold
Steps to make Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram:
- Roast poblano peppers
- Preheat oven toto 450, line a baking dish with foil, place peppers on ungreased plate
- Roast peppers until skin is wrinkled and peppers are tender, about 15 to 20 minutes
- Peel and seed peppers
- Prepare chicken
- 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
- Add half of romao cheese on each breast
- Add 1/2 of provolone on each breast
- Add 1/2 of garlic herb cheese on top
- Fold chiken over, enclosing filling
- Place a roasted poblano pepper on each folded chicken
- Place chicken on pastrami, 2 slices oer chicken breat
- Wrsp pastrami arond chicken and poblano
- Heat olive oil in skillet and brown chicken on all side. It will not becooked through, it will finish in the oven
- Cool to room temperature before rolling out puff pastry. Roll each sheet to smooth out seams
- Place chicken breast in center of pastry
- Fold one side of pastry over chicken
- Fold the other side pressing seams to seal
- Place seam side dwn on ungreasded foil lined baking dish, brush with egg wash
- Season with some romano cheese and sriracha seasoning
- Bake in a 425 oven on a ungreased foil lined baking dish until golden and puffed 20 to 25 minutes
- Serve with my Creamy Mustard Sauce, found on my profile and in search
So that’s going to wrap this up with this exceptional food stuffed chicken breasts with cheese, poblano peppers and pastram recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
