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The ingredients needed to prepare Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram:
- Get 2 large poblano peppers
- Get 2-8 ounce boneless, skinless chicken breasts
- Provide 2 ounces provolone cheese, cut into small cubes
- Take 4 slices pepperoni
- Prepare 3 tablespoons garlic and herb cream cheese
- Get 4 thin slices deli pastrami
- You need 1 teaspoon sriracha seasoning salt blend, divided use
- Get 2 tablespoons grated romano cheese, divided use
- Use 1 large egg mixed with 1 tablespoon water (egg wash)
- Prepare 1 tablespoon olive oil
- Provide 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
These are not your ordinary stuffed peppers. Serve on top of saffron rice with a side salad for a spicy meal. While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from Pack the chicken mixture into chilies and push cheese into mixture along the slit. This healthy Mexican-style chicken casserole features chopped cooked chicken, poblano chiles, zucchini, corn, bottled salsa, and crushed tortilla chips and is a great choice for weeknight dinners. This recipe calls for a medley of various vegetables, each boasting their own nutritional value.
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