Cooking Index - Cooking Recipes & IdeasChicken Pockets w Goat's Cheese, Poblanos, & Andouille Recipe - Cooking Index

Chicken Pockets w Goat's Cheese, Poblanos, & Andouille

The original recipe title as listed is "Chicken Pockets Stuffed With Goat's Cheese, Poblanos, And Andouille With Creole Mustard Aioli".

Type: Chicken, Meat, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

8 oz 227gChopped Andouille sausage - (1 cup) - the casings removed
5 oz 142gGoat cheese
2   Roasted poblano peppers - small diced
1/4 cup 15g / 0.5ozShaved green onions
2 tablespoons 30mlMinced shallots
1 tablespoon 15mlMinced garlic
1 tablespoon 15mlChopped fresh cilantro
1 teaspoon 5mlChili powder
1 teaspoon 5mlGround cumin
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlFine-ground black pepper
4   Skinless boneless chicken breast halves - pounded very thin
1 teaspoon 5mlEmeril's Essence - see * Note
  Creole Mustard Aioli
1/2 cup 118mlPrepared mayonnaise
1/2 cup 118mlCreole mustard
1 tablespoon 15mlMinced garlic
1/2 cup 31g / 1.1ozShaved green onions
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

* 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 1 1/2 cups of stuffing.

Spread the chicken breast on a flat surface and sprinkle each, top side only, with Emeril's Essence. Place a heaping 1/3 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.

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

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