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Receta Chicken Pockets With Goat"S Cheese, Poblanos, And Andouille
by Global Cookbook

Chicken Pockets With Goat"S Cheese, Poblanos, And Andouille
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Ingredientes

  • 8 ounce Minced Andouille sausage - (1 c.) the casings removed
  • 5 ounce Goat cheese
  • 2 x Roasted poblano peppers small diced
  • 1/4 c. Shaved green onions
  • 2 Tbsp. Chopped shallots
  • 1 Tbsp. Chopped garlic
  • 1 Tbsp. Minced fresh cilantro
  • 1 tsp Chili pwdr
  • 1 tsp Grnd cumin
  • 1/2 tsp Salt
  • 1/2 tsp Fine-grnd black pepper
  • 4 x Skinless boneless chicken breast halves pounded very thin
  • 1 tsp Emeril"s Essence see * Note
  • 1/2 c. Prepared mayonnaise
  • 1/2 c. Creole mustard
  • 1 Tbsp. Chopped garlic
  • 1/2 c. Shaved green onions Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment or possibly wax paper.
  2. Combine the Andouille, goat's cheese, poblano peppers, green onions, shallots, garlic, cilantro, chili pwdr, cumin, salt and pepper in a bowl and mix till thoroughly blended.
  3. Makes 1 1/2 c. 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 c. of the stuffing on half of each chicken breast and fold the other half over the stuffing and healthy 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 till the chicken is golden brown-brown, for about 18 min. These great little treats can be made a day ahead of time to allow sufficient 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, that should be cut on the bias around the aioli.
  7. This recipe yields 4 servings.
  8. Comments: The original recipe title as listed is "Chicken Pockets Stuffed With Goat"s Cheese, Poblanos, And Andouille With Creole Mustard Aioli".