Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram.
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Composition for Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram:
- Provide 2 large poblano peppers.
- Need 2-8 ounce for boneless, skinless chicken breasts.
- Provide 2 ounces provolone cheese, cut into small cubes.
- Need 4 slices - pepperoni.
- Prepare 3 tablespoons - garlic and herb cream cheese.
- Need 4 thin slices deli pastrami.
- Prepare 1 teaspoon of sriracha seasoning salt blend, divided use.
- Prepare 2 tablespoons for grated romano cheese, divided use.
- Give 1 large egg mixed with 1 tablespoon water (egg wash).
- Require 1 tablespoon - olive oil.
- Give 1 (17.3 ounce) pack Pepperidge Farms frozen puff pastry, thawed but kept cold.
Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram making process:
- 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.
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- 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.
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