How to Prepare Tasty Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram

Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram. Great recipe for Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram. Creamy cheese and pepperoni filled chicken breasts wrapped with roasted poblano peppers and pastrami, finally wrapped in puff pastry and baked until golden for a compleate meal if you add a salad or vegetable. Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram.

Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram. Recipes developed by Vered DeLeeuw, CNC A fiesta of flavors and colors, these oven-baked, chicken stuffed poblano peppers are delicious A stale spice can easily ruin a dish. Shredded cooked chicken breast: You can also use shredded rotisserie chicken. You can cook Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram using 11 ingredients and 23 steps. Here is how you cook it.

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

1. It's 2 of large poblano peppers.
2. It's 2-8 ounce of boneless, skinless chicken breasts.
3. It's 2 ounces of provolone cheese, cut into small cubes.
4. You need 4 slices of pepperoni.
5. It's 3 tablespoons of garlic and herb cream cheese.
6. It's 4 of thin slices deli pastrami.
7. You need 1 teaspoon of sriracha seasoning salt blend, divided use.
8. Prepare 2 tablespoons of grated romano cheese, divided use.
9. You need 1 of large egg mixed with 1 tablespoon water (egg wash).
10. It's 1 tablespoon of olive oil.
11. Prepare 1 (17.3 ounce) of pack Pepperidge Farms frozen puff pastry, thawed but kept cold.

How to Prepare Appetizing Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram - Hello friend Easy and Yummy Recipe, In the article that you read this time with the title How to Prepare Appetizing Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram, we have prepared this article well for you to read and take information in it. hopefully the post content Article baked. How to Make Tasty Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram. Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram. The filling of my cheese stuffed poblano peppers covers vegetables (diced tomatoes) and protein (shredded chicken), and adding cream cheese at the end makes the filling incredibly creamy.

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

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.
15. .
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.

Cut a thin slice off the sides and carefully remove the seeds. In a large bowl add in all the ingredients and mix until combined. Cut a deep pocket into each chicken breast, being careful not to cut all the way through to the other side. Fill the pocket of each chicken breast with cream cheese mixture. Just make sure to remove the skin.