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Once you comprehend the essentials of cooking, it can be such a releasing and awarding experience to create a just delicious dish or baked thing. The scents in your house as well as the faces of individuals who you share it with are invaluable. We wish this Stuffed Chicken Breasts with Cheese, Poblano Peppers and Pastram dish will certainly offer you some suggestion for you to end up being an extraordinary chef.

You need large poblano peppers.
Provide boneless, skinless chicken breasts.
Prepare provolone cheese, cut into small cubes.
You need pepperoni.
Prepare garlic and herb cream cheese.
Use thin slices deli pastrami.
You need to prepare sriracha seasoning salt blend, divided use.
You need to prepare grated romano cheese, divided use.
Use large egg mixed with 1 tablespoon water (egg wash).
You need to prepare olive oil.
Prepare pack Pepperidge Farms frozen puff pastry, thawed but kept cold.

Roast poblano peppers.
Preheat oven toto 450, line a baking dish with foil, place peppers on ungreased plate.
Roast peppers until skin is wrinkled and peppers are tender, about 15 to 20 minutes.
Peel and seed peppers.
Prepare chicken.
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.
Add half of romao cheese on each breast.
Add 1/2 of provolone on each breast.
Add 1/2 of garlic herb cheese on top.
Fold chiken over, enclosing filling.
Place a roasted poblano pepper on each folded chicken.
Place chicken on pastrami, 2 slices oer chicken breat.
Wrsp pastrami arond chicken and poblano.
Heat olive oil in skillet and brown chicken on all side. It will not becooked through, it will finish in the oven.
.
Cool to room temperature before rolling out puff pastry. Roll each sheet to smooth out seams.
Place chicken breast in center of pastry.
Fold one side of pastry over chicken.
Fold the other side pressing seams to seal.
Place seam side dwn on ungreasded foil lined baking dish, brush with egg wash.
Season with some romano cheese and sriracha seasoning.
Bake in a 425 oven on a ungreased foil lined baking dish until golden and puffed 20 to 25 minutes.
Serve with my Creamy Mustard Sauce, found on my profile and in search.

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