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Chicken Pockets Stuffed With Goat's Cheese, Poblanos, And Andouille† With† Creole Mustard Aioli

  • Yield: 4 servings


  • 8 ounces chopped Andouille sausage, the casings removed, (1 cup)
  • 5 ounces Goat Cheese
  • 2 each roasted poblano peppers, small diced
  • 1/4 cup shaved green onions
  • 2 tablespoons minced shallots
  • 1 tablespoons minced garlic
  • 1 tablespoons chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon fine ground black pepper
  • 4 skinned and bone chicken breast halves, pounded very thin
  • 1 teaspoon Essence of Emeril
  • 2 teaspoons olive oil
  • 1/2 cup prepared mayonnaise
  • 1/2 cup creole mustard
  • 1 tablespoon minced garlic
  • 1/2 cup shaved green onions
  • Salt and pepper


  • Preheat the oven to 400 degrees F. 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 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.