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

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, stuffed chicken breasts with cheese, poblano peppers and pastram. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram:
  1. Prepare large poblano peppers
  2. Get boneless, skinless chicken breasts
  3. Prepare provolone cheese, cut into small cubes
  4. Make ready pepperoni
  5. Take garlic and herb cream cheese
  6. Get thin slices deli pastrami
  7. Take sriracha seasoning salt blend, divided use
  8. Take grated romano cheese, divided use
  9. Take large egg mixed with 1 tablespoon water (egg wash)
  10. Take olive oil
  11. Prepare 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 oven
  16. Cool to room temperature before rolling out puff pastry. Roll each sheet to smooth out seams
  17. Place chicken breast in center of pastry
  18. Fold one side of pastry over chicken
  19. Fold the other side pressing seams to seal
  20. Place seam side dwn on ungreasded foil lined baking dish, brush with egg wash
  21. Season with some romano cheese and sriracha seasoning
  22. Bake in a 425 oven on a ungreased foil lined baking dish until golden and puffed 20 to 25 minutes
  23. Serve with my Creamy Mustard Sauce, found on my profile and in search

So that is going to wrap it up for this exceptional food stuffed chicken breasts with cheese, poblano peppers and pastram recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember 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!