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

• 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

peppers, chicken breasts, provolone cheese, pepperoni, garlic, thin slices deli, sriracha seasoning salt blend, romano cheese, egg, olive oil, pastry

Taken from cookpad.com/us/recipes/479252-stuffed-chicken-breasts-with-cheese-poblano-peppers-and-pastrami-en-croute (may not work)