Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, stuffed chicken breasts with cheese, poblano peppers and pastram. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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 instructions.
Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must 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 cook it.
The ingredients needed to make Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram:
- Take 2 large poblano peppers
- Make ready 2-8 ounce boneless, skinless chicken breasts
- Get 2 ounces provolone cheese, cut into small cubes
- Make ready 4 slices pepperoni
- Get 3 tablespoons garlic and herb cream cheese
- Take 4 thin slices deli pastrami
- Make ready 1 teaspoon sriracha seasoning salt blend, divided use
- Take 2 tablespoons grated romano cheese, divided use
- Get 1 large egg mixed with 1 tablespoon water (egg wash)
- Take 1 tablespoon olive oil
- Make ready 1 (17.3 ounce) pack Pepperidge Farms frozen puff pastry, thawed but kept cold
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. 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. Pound chicken breasts flat and season with salt and pepper. Remove from oven and rub off outer skin with a towel ( I use a damp paper towel).
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
Shredded cooked chicken breast: You can also use shredded rotisserie chicken. Just make sure to remove the skin. You can experiment with other melty cheese such as provolone. Cilantro: Fresh cilantro adds a great flavor to this dish. How to make stuffed poblano peppers.
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