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Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, stuffed chicken breasts with cheese, poblano peppers and pastram. It is one of my favorites food recipes. This time, I will make it a 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 on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first 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 it.

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

1. Get 2 large poblano peppers
2. Make ready 2-8 ounce boneless, skinless chicken breasts
3. Prepare 2 ounces provolone cheese, cut into small cubes
4. Prepare 4 slices pepperoni
5. Take 3 tablespoons garlic and herb cream cheese
6. Get 4 thin slices deli pastrami
7. Get 1 teaspoon sriracha seasoning salt blend, divided use
8. Prepare 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

Steps 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 oven1. Cool to room temperature before rolling out puff pastry. Roll each sheet to smooth out seams
15. Place chicken breast in center of pastry
16. Fold one side of pastry over chicken
17. Fold the other side pressing seams to seal
18. Place seam side dwn on ungreasded foil lined baking dish, brush with egg wash
19. Season with some romano cheese and sriracha seasoning
20. Bake in a 425 oven on a ungreased foil lined baking dish until golden and puffed 20 to 25 minutes
21. Serve with my Creamy Mustard Sauce, found on my profile and in search

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