Chicken pockets with goat's cheese, poblanos & andouille

Yield: 4 servings

Measure Ingredient
8.00 ounce chopped andouille sausage - (1 cup); the casings remove
5.00 ounce goat cheese
2.00 roasted poblano peppers; small diced
¼ cup shaved green onions
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
1.00 tablespoon chopped fresh cilantro
1.00 teaspoon chili powder
1.00 teaspoon ground cumin
½ teaspoon salt
½ teaspoon fine-ground black pepper
4.00 skinless boneless chicken breast ha; lves, pounded ve
1.00 teaspoon emeril’s essence; see * note
1 === creole mustard aioli ===
½ cup prepared mayonnaise
½ cup creole mustard
1.00 tablespoon minced garlic
½ cup shaved green onions
1 salt; to taste
1 freshly-ground black pepper; to taste

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

Preheat the oven to 400 degrees. Line a baking sheet with parchment or wax paper. Combine the Andouille, goat's cheese, poblano peppers, green onions, shallots, garlic, cilantro, chili powder, cumin, salt and pepper in a bowl and mix until thoroughly blended. Makes 1½ cups of stuffing. Spread the chicken breast on a flat surface and sprinkle each, top side only, with Emeril’s Essence. Place a heaping ⅓ cup of the stuffing on half of each chicken breast and fold the other half over the stuffing and pinch the edges together. Brush the tops with the oil and sprinkle with the remaining Essence. Place the pockets on the baking sheet and bake until the chicken is golden-brown, for about 18 minutes. These great little treats can be made a day ahead of time to allow enough time for pregame festivities. For the Creole Mustard Aioli: Combine the mayonnaise, creole mustard, garlic and green onions together. Season with salt and pepper. Place the aioli in a small bowl in the center of a platter and arrange the pockets, which should be cut on the bias around the aioli. This recipe yields 4 servings.

Comments: The original recipe title as listed is “Chicken Pockets Stuffed With Goat’s Cheese, Poblanos, And Andouille With Creole Mustard Aioli”.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2276 broadcast 01-23-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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