Like New Orleans itself, this is a multicultural mix. Its roots are in French Chicken Cordon Bleu and Italian Saltimbocca; its soul comes from Creole ingredients.

 

(four servings)

Place chicken breasts between sheets of waxed paper and pound until flat and thin. (If you want to skip this step, use prepared scallopini chicken breasts.)

 

Sprinkle one side lightly (or to taste) with Joe’s Hot Stuff, and let stand 15 minutes.

 

Lay slices of Andouille and cheese on one half of each breast. Fold the other half over and secure with toothpicks.

 

Mix four tablespoons of flour with two teaspoons of the Creole seasoning mix, and dust the rolled chicken breasts in the mixture. Heat a couple tablespoons each of the oil and butter together in a frying pan over medium-high heat. When a light haze forms over the oil, place the breasts in the pan and brown each side until golden.

 

Reduce heat to medium-low and cook roughly ten minutes; turn breasts over and cook another ten minutes or so (test for doneness: a fork can be inserted easily, and the juices run clear).

 

Serve with rice, ideally the Louisiana popcorn variety.