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Chicken Pockets Stuffed With Goat’S Cheese, Poblanos

Chicken Pockets Stuffed With Goat's Cheese, Poblanos recipe image
These Chicken Pockets are a delightful twist on stuffed chicken, combining tender pounded breast meat with a rich, savory filling. The mixture features creamy goat cheese, smoky roasted poblanos, and spicy andouille sausage, creating a perfect balance of heat and tang. The addition of fresh cilantro, shallots, and garlic adds aromatic depth, while a quick Creole mustard aioli provides a zesty finish. This dish is elegant enough for date night yet simple enough for a busy weeknight. The chicken bakes until golden, keeping the juices inside while the filling melts into every bite. Serve with roasted vegetables or a fresh salad for a complete meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 2408.0
Dietary: Gluten-free
Description
These Chicken Pockets are a delightful twist on stuffed chicken, combining tender pounded breast meat with a rich, savory filling. The mixture features creamy goat cheese, smoky roasted poblanos, and spicy andouille sausage, creating a perfect balance of heat and tang. The addition of fresh cilantro, shallots, and garlic adds aromatic depth, while a quick Creole mustard aioli provides a zesty finish. This dish is elegant enough for date night yet simple enough for a busy weeknight. The chicken bakes until golden, keeping the juices inside while the filling melts into every bite. Serve with roasted vegetables or a fresh salad for a complete meal.
Ingredients
  • 8 ounce
Directions
  1. 1
    Preheat the oven to 400&# 194;°F (200ðC). Line a baking sheet with parchment paper or foil.
  2. 2
    Prepare the filling: In a medium bowl, combine the chopped andouille sausage, goat cheese, diced roasted poblanos, minced shallots, minced garlic, chopped cilantro, chili powder, cumin, salt, and black pepper. Mix thoroughly until well blended.
  3. 3
    Place the boneless, skinless chicken breast halves between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it is very thin and even in thickness, about 1/4-inch thick.
  4. 4
    Divide the filling mixture evenly among the four chicken breasts. Place the filling in the center of each piece of chicken.
  5. 5
    Fold the sides of the chicken over the filling and roll or fold the chicken to enclose the filling completely, forming a pocket. Secure with toothpicks if necessary to keep the shape intact during baking.
  6. 6
    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken pockets for 2-3 minutes per side until golden brown. Alternatively, place them directly on the prepared baking sheet.
  7. 7
    Transfer the skillet to the oven or place the baking sheet in the oven. Bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165ðF (74ðC).
  8. 8
    While the chicken bakes, prepare the aioli: In a small bowl, whisk together prepared mayonnaise, Creole mustard, minced garlic, and shaved green onions. Season with salt and pepper to taste.
  9. 9
    Remove chicken from the oven and let rest for 5 minutes. Serve warm, topped with a dollop of the Creole mustard aioli.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2408.0kcal
% Daily Value *
Total Fat 184.0g284%
Saturated Fat 64.0g320%
Cholesterol 416.0mg139%
Sodium 6456.0mg269%
Total Carbohydrate 12.0g4%
Dietary Fiber 0.0g0%
Sugars 4.0g
Protein 160.0g320%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken pockets, stuffed chicken, goat cheese, poblano peppers, andouille sausage, creole mustard, aioli, smoky chicken, spicy chicken, oven baked, weeknight dinner, comfort food
Read it online: https://www.chefs-mate.com/recipe/chicken-pockets-stuffed-with-goats-cheese-poblanos/