Hello everybody, hope you are having an incredible day today. Today, we’re going to make a creative dish, stuffed chicken breasts with cheese, poblano peppers and pastram. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook stuffed chicken breasts with cheese, poblano peppers and pastram using 11 ingredients and 23 steps. Here is how you cook that.

The ingredients needed to make Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram:

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

They are nice and they look wonderful. Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is something which I have loved my entire life. Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is one of the most well liked of current trending meals in the world. It is appreciated by millions every day.

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

It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is something which I've loved my whole life. Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram instructions. While the peppers are broiling, mix the chicken, sour cream, pico de gallo, lime juice, green onion and cilantro in mixing bowl.

So that’s going to wrap it up for this Authentic food stuffed chicken breasts with cheese, poblano peppers and pastram recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!