Chicken Pockets With Goats Cheese, Poblanos, And Andouil
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INGREDIENTS
- 1 ts Chili powder
- Salt ; to taste
- 2 poblano peppers ; Roasted
- 5 oz Goat cheese
- 4 Skinless boneless chicken
- 1/2 c mayonnaise ; Prepared
- 1/2 c green onions ; Shaved
- 1 tb Garlic ; minced
- 8 oz Andouille sausage ; Chopped
- 1 tb Garlic ; minced
- 1/2 ts black pepper ; Fine-ground
- 2 tb Shallots ; minced
- 1 ts Ground cumin
- 1/2 c Creole mustard
- 1 tb Fresh Cilantro ; chopped
- 1 ts Emerils Essence ; see * Note
- === CREOLE MUSTARD AIOLI ===
- Black Pepper ; freshly ground
- 1/2 ts Salt
- 1/4 c green onions ; Shaved
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, goats 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. 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 Recipe by: Emeril Lagasse
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (888g) | ||
| Recipe Makes: 4 | ||
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| Calories: 1365 | ||
| Calories from Fat: 604 (44%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 67.1g | 89 % | |
| Saturated Fat 20.5g | 102 % | |
| Monounsaturated Fat 21.3g | ||
| Polyunsanturated Fat 18.2g | ||
| Cholesterol 544.2mg | 167 % | |
| Sodium 1831.8mg | 63 % | |
| Potassium 1957mg | 52 % | |
| Total Carbohydrate 23.5g | 7 % | |
| Dietary Fiber 2.3g | 9 % | |
| Sugars, other 21.2g | ||
| Protein 160.2g | 229 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1365
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