How to Cook Appetizing Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram

Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram. Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram step by step. Chicken and Cheese Stuffed Poblano Peppers Stuffed Poblano Peppers are rich and flavorful with a mild to medium heat. Loaded with tons of chicken, beans, corn tomatoes and of course cheese all piled into a smoky pepper.

Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram step by step. Stuff the chicken stuffed poblano peppers. Stuff the filling into the poblano peppers and place, open side up, on baking sheet. You can have Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram using 11 ingredients and 23 steps. Here is how you cook that.

Ingredients of Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram

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

While the peppers are broiling, mix the chicken, sour cream, pico de gallo, lime juice, green onion and cilantro in mixing bowl. We sear chicken breasts in a little bit of butter, then simmer them in a ridiculously delicious poblano cream sauce studded with caramelized onions and sliced poblano peppers. 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).

Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram instructions

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.
15. .
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.

Place one piece of cheese in center of each chicken breast. Top with one-fourth of onion mixture. 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. Press cut edges of pockets together to seal. Transfer to a casserole dish, spread the poblano sauce over the top and cover with cheese.