Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastrami En Croute Recipe

Name: Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastrami En Croute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large poblano peppers; 2-8 ounce boneless, skinless chicken breasts; 2 ounces provolone cheese, cut into small cubes; 4 slices pepperoni; 3 tablespoons garlic and herb cream cheese; 4 thin slices deli pastrami; 1 teaspoon sriracha seasoning salt blend, divided use; 2 tablespoons grated romano cheese, divided use; 1 large egg mixed with 1 tablespoon water (egg wash); 1 tablespoon olive oil; 1 (17.3 ounce) pack Pepperidge Farms frozen puff pastry, thawed but kept cold

Servings: persons

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

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.
15
It will not becooked through, it will finish in the oven
16
Cool to room temperature before rolling out puff pastry.
17
Roll each sheet to smooth out seams
18
Place chicken breast in center of pastry
19
Fold one side of pastry over chicken
20
Fold the other side pressing seams to seal
21
Place seam side dwn on ungreasded foil lined baking dish, brush with egg wash
22
Season with some romano cheese and sriracha seasoning
23
Bake in a 425 oven on a ungreased foil lined baking dish until golden and puffed 20 to 25 minutes
24
Serve with my Creamy Mustard Sauce, found on my profile and in search

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large poblano peppers, 2-8 ounce boneless, skinless chicken breasts, 2 ounces provolone cheese, cut into small cubes, 4 slices pepperoni, and more.

Yes, Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastrami En Croute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastrami En Croute

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