Ingredients Jump to Instructions ↓

  1. 8 oz 227g Chopped Andouille sausage - (1 cup) - the casings removed

  2. 5 oz 142g Goat cheese

  3. 2 Roasted poblano peppers - small diced

  4. 1/4 cup 15g / 1/2oz Shaved green onions

  5. 2 tablespoons 30ml Minced shallots

  6. 1 tablespoon 15ml Chopped fresh cilantro

  7. 1 teaspoon 5ml Chili powder

  8. 1 teaspoon 5ml Ground cumin

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1/2 teaspoon 2 1/2ml Fine-ground black pepper

  11. 4 Skinless boneless chicken breast halves - pounded very thin

  12. 1 teaspoon 5ml Emeril's Essence - seeNote

  13. Creole Mustard Aioli

  14. 1/2 cup 118ml Prepared mayonnaise

  15. 1/2 cup 118ml Creole mustard

  16. 1 tablespoon 15ml Minced garlic

  17. 1/2 cup 31g / 1.1oz Shaved green onions

  18. Salt - to taste

  19. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. Preheat the oven to 400 degrees. Line a baking sheet with parchment or wax paper.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. This recipe yields 4 servings.


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