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Chicken Pockets Stuffed With Goat Cheese, Chorizo, And Pine Nuts On A Bed Of Southern Style Black Eye Peas

  • Yield: 4 main-course servings


  • 8 ounces (1 cup) chopped chorizo, the casings removed and discarded
  • 4 ounces (1/2 cup) goat cheese, such as Montrachet
  • 1/4 cup roasted pine nuts
  • 3 tablespoons chopped green onions
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper
  • 3 cups Southern Style Black Eye Peas
  • 4 skinned and boned chicken breast halves (about 6 ounces each), pounded very thin
  • 4 teaspoons Emerilís Creole Seasoning
  • 2 teaspoons olive oil


  • Preheat the oven to 400?F. Line a baking sheet with parchment or wax paper.
  • Combine the chorizo, goat cheese, pine nuts, green onions, garlic, cilantro, chili powder, cumin, salt, and pepper in a bowl and mix until thoroughly blended. Makes 1 1/2 cups of stuffing.
  • Prepare the Black-Eye Peas.
  • Spread the chicken breasts on a flat surface and sprinkle each, top side only, with 1/2 teaspoon Creole Seasoning. 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, using 1/2 teaspoon on each, and sprinkle each with 1/2 teaspoon of the remaining Creole Seasoning.
  • Place the pockets on the baking sheet and bake until the chicken is golden brown, for about 18 minutes.
  • To serve, spread 3/4 cup of the Black-Eye Peas on each of 4 plates, and top with 1 chicken pocket.