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
Method :
- 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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