Chicken pockets stuffed with goat's cheese, poblanos
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Chopped andouille sausage, |
| The casings removed, (1 | ||
| Cup) | ||
| 5 | ounces | Goat cheese |
| 2 | eaches | Roasted poblano peppers, |
| small | Diced | |
| ¼ | cup | Shaved green onions |
| 2 | tablespoons | Minced shallots |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Chopped fresh cilantro |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Fine ground black pepper |
| 4 | Skinned and bone chicken | |
| Breast halves, pounded very | ||
| Thin | ||
| 2 | teaspoons | Olive oil |
| Creole Mustard Aioli: | ||
| ½ | cup | Prepared mayonnaise |
| ½ | cup | Creole mustard |
| 1 | tablespoon | Minced garlic |
| ½ | cup | Shaved green onions |
| Salt and pepper | ||
Directions
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 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.
Yield: 4 servings
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