| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Essnce02 |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Chopped Andouille sausage – (1 cup); the casings removed |
| 5 |
oz |
Goat cheese |
| 2 |
|
Roasted poblano peppers; small diced |
| 1/4 |
c |
Shaved green onions |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Chopped fresh cilantro |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Fine-ground black pepper |
| 4 |
|
Skinless boneless chicken breast halves; pounded very thin |
| 1 |
ts |
Emeril.s Essence; see * Note |
|
|
=== CREOLE MUSTARD AIOLI === |
| 1/2 |
c |
Prepared mayonnaise |
| 1/2 |
c |
Creole mustard |
| 1 |
tb |
Minced garlic |
| 1/2 |
c |
Shaved green onions |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
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.
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
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