Chicken Pockets Stuffed With Goat Cheese, Poblanos, And Andouille With Creole Mustard Aioli Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup prepared mayonnaise

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

Salt and pepper

1 tablespoon dried thyme

2 teaspoons olive oil

1 tablespoon cayenne pepper

1 teaspoon Essence, recipe follows

1/4 cup shaved green onions

5 ounces soft goat cheese

1 tablespoon minced garlic

2 each roasted poblanos, small diced

1 teaspoon chili powder

8 ounces chopped andouille sausage, casings removed, (1 cup)

1 teaspoon ground cumin

1/2 teaspoon fine ground black pepper

1 tablespoons minced garlic

1 tablespoon black pepper

2 tablespoons garlic powder

1/2 teaspoon salt

4 skinned and bone chicken breast halves, pounded very thin

2 tablespoons salt

1/2 cup shaved green onions

2 tablespoons minced shallots

1 tablespoons chopped fresh cilantro

1 tablespoon onion powder

1/2 cup Creole mustard

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