Chicken Pockets W Goat's Cheese, Poblanos, And Andouille Recipe - Cooking Index
Chicken Pockets W Goat's Cheese, Poblanos, And Andouille Recipe - Cooking Index
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| 8 oz | 227g | Chopped andouille sausage - - (1 cup), the casings removed |
| 5 oz | 142g | Goat cheese |
| 2 | Roasted poblano peppers - small diced | |
| 1/4 cup | 15g / 0.5oz | Shaved green onions |
| 2 tablespoons | 30ml | Minced shallots |
| 1 tablespoon | 15ml | Minced garlic |
| 1 tablespoon | 15ml | Chopped fresh cilantro |
| 1 teaspoon | 5ml | Chili powder |
| 1 teaspoon | 5ml | Ground cumin |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Fine-ground black pepper |
| 4 | Skinless boneless chicken breast halves - pounded very thin | |
| 1 teaspoon | 5ml | Emeril's essence - see * note |
| Creole Mustard Aioli | ||
| 1/2 cup | 118ml | Prepared mayonnaise |
| 1/2 cup | 118ml | Creole mustard |
| 1 tablespoon | 15ml | Minced garlic |
| 1/2 cup | 31g / 1.1oz | Shaved green onions |
| Salt - to taste | ||
| 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 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.
Source:
ESSENCE OF EMERIL with Emeril Lagasse
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