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Chicken Pockets Stuffed with Goat Cheese, Poblanos, and Andouille with Creole Mustard Aioli (Emeril Lagasse) Recipe

Chicken Pockets Stuffed with Goat Cheese, Poblanos, and Andouille with Creole Mustard Aioli (Emeril Lagasse) Recipe

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Chicken Pockets Stuffed with Goat Cheese, Poblanos, and Andouille with Creole Mustard Aioli (Emeril Lagasse)

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Ingredients:

Serving

8 oz chopped andouille sausage, casings removed , (1 cup)
5 oz soft goat cheese
2 each roasted poblanos, small diced
1/4 cup shaved green onions
2 tbsp minced shallots
1 tbsp minced garlic
1 tbsp chopped fresh cilantro
1 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp fine ground black pepper
4 skinned and bone chicken breast halves, pounded very thin
1 tsp essence , recipe follows
2 tsp olive oil
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
1/2 cup prepared mayonnaise
1/2 cup creole mustard
1 tbsp minced garlic
1/2 cup shaved green onions
salt and pepper

Directions:

Preheat the oven to 400 degrees F.
Line a baking sheet with parchment or waxed paper. Combine the andouille, goat cheese, poblanos, 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 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.
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.
Essence:
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Creole Mustard Aioli:
Combine the mayonnaise, Creole mustard, garlic, and green onions together. Season with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1034.79 Kcal (4332 kJ)
Calories from fat	660.91 Kcal
		% Daily Value*
Total Fat	73.43g	113%
Cholesterol	244.36mg	81%
Sodium	5895.16mg	246%
Potassium	919.45mg	20%
Total Carbs	33.4g	11%
Sugars	3.8g	15%
Dietary Fiber	7.35g	29%
Protein	64.49g	129%
Vitamin C	8.2mg	14%
Vitamin A	0.1mg	4%
Iron	7.3mg	41%
Calcium	213.9mg	21%

Amount Per 100 g
Calories	257.18 Kcal (1077 kJ)
Calories from fat	164.26 Kcal
		% Daily Value*
Total Fat	18.25g	113%
Cholesterol	60.73mg	81%
Sodium	1465.13mg	246%
Potassium	228.51mg	20%
Total Carbs	8.3g	11%
Sugars	0.94g	15%
Dietary Fiber	1.83g	29%
Protein	16.03g	129%
Vitamin C	2mg	14%
Iron	1.8mg	41%
Calcium	53.2mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.