Reference to Homemade Perfect Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram

How to get through the week with healthful but appetizing dishes that will make you feel good? This healthful, quick but tasteful Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram recipe is the answer.

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To make an unforgettable Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram, here are the materials required:

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

After preparing the materials, next you are good to cook your appetizing Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram by following the instructions on this section:

Add chicken and half the chili power and garlic powder. Dump contents of skillet into a bowl and add cream cheese, rest of chili powder and a dash or two of hot sauce if you want some kick. Each grilled breast is sliced down the middle and topped with a mixture of Mozzarella, Monterey Jack and Chihuahua cheeses, and then some roasted poblano peppers. The chicken is served over a bed of cilantro mashed potatoes, which is made by simply mixing chopped cilantro into the mashed potatoes. Mix in chili pepper, cumin, salt, and pepper.

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

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