Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, stuffed chicken breasts with cheese, poblano peppers and pastram. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. 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 get started with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram:
- Prepare 2 large poblano peppers
- Get 2-8 ounce boneless, skinless chicken breasts
- Take 2 ounces provolone cheese, cut into small cubes
- Take 4 slices pepperoni
- Make ready 3 tablespoons garlic and herb cream cheese
- Make ready 4 thin slices deli pastrami
- Get 1 teaspoon sriracha seasoning salt blend, divided use
- Prepare 2 tablespoons grated romano cheese, divided use
- Get 1 large egg mixed with 1 tablespoon water (egg wash)
- Make ready 1 tablespoon olive oil
- Prepare 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 it up with this exceptional food stuffed chicken breasts with cheese, poblano peppers and pastram recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
