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

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

Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram steps:

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

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