Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, stuffed chicken breasts with cheese, poblano peppers and pastram. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is only one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is something which I have loved my entire life. They’re nice and they look fantastic.
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 step by step.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Get 2 large poblano peppers
- Make ready 2-8 ounce boneless, skinless chicken breasts
- Take 2 ounces provolone cheese, cut into small cubes
- Get 4 slices pepperoni
- Get 3 tablespoons garlic and herb cream cheese
- Make ready 4 thin slices deli pastrami
- Get 1 teaspoon sriracha seasoning salt blend, divided use
- Prepare 2 tablespoons grated romano cheese, divided use
- Prepare 1 large egg mixed with 1 tablespoon water (egg wash)
- Make ready 1 tablespoon olive oil
- Make ready 1 (17.3 ounce) pack Pepperidge Farms frozen puff pastry, thawed but kept cold
Using gloves to protect your hands. 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). Pack the chicken mixture into chilies and push cheese into mixture along the slit.
Instructions 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 oven1. 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
Serve on top of a bed of saffron rice. Remove from the heat and let cool to room temperature. Stir in the cheese and cilantro. Stuff and cook the chicken: If the chicken breasts have tenderloins, remove them. Trim, rinse, and pat the breasts dry.
So that’s going to wrap it up for this special food stuffed chicken breasts with cheese, poblano peppers and pastram recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
