How To Cooking Guide

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, stuffed chicken breasts with cheese, poblano peppers and pastram. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is something which I’ve loved my whole life.

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 recipe, we have to 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 can achieve it.

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

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

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.

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

How to make stuffed poblano peppers. 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. 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. Shake pepper and thyme on chicken breasts. Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).

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