Chicken Acapulco with Creamy Shrimp Sauce
Ingredients
- 4 each Poblano peppers
- 0.3 cup chopped onion
- 0.5 lb shrimp, lightly cooked, peeled and chopped
- 0.3 cup cilantro, chopped
- 0.3 lb Monterey Jack Cheese, shredded
- 2 each boneless chicken breasts, halved and pounded flat
- 2 tsp white pepper
- 12 each (6-inch) long strings
- 3 each shallots, diced
- 1 cup white wine
- 0.5 cup chicken broth
- 1 lb small shrimp
- 2 cup whipping cream
- 0.8 lb butter
Instructions
- 1
ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides.
- 2
Put in plastic bag and freeze 10 minutes.
- 3
Remove from freezer, rub off peel, then slit to remove seeds under running water.
- 4
Preheat oven to 400 degrees F.
- 5
In a medium sauté pan, sauté onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes.
- 6
Place mixture into a bowl, add the cheese and set aside.
- 7
TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down.
- 8
Season with salt and white pepper.
- 9
Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper.
- 10
Roll each breast tightly to form a cylinder.
- 11
Tie each cylinder in 3 places, both ends and in the middle.
- 12
In a skillet, heat about 1/4-inch of oil.
- 13
Lightly brown chicken breasts, one at a time, on all sides.
- 14
Remove from heat, transfer to a oven-proof dish and bake for 10 minutes until golden brown.
- 15
Remove from oven.
- 16
Cut strings and slice chicken into 1-inch roulades (rounds).
- 17
Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce.
- 18
TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine shallots and wine.
- 19
Cook until reduced by three-fourths.
- 20
Add stock/broth and shrimp and cook until reduced by half.
- 21
Add the cream and reduce again by half.
- 22
Whisk in the butter by tablespoons.
- 23
Cook until butter melts and sauce is well-blended.
- 24
Remove from heat.
- 25
Per Serving: 1214 Cal (77% from Fat, 20% from Protein, 3% from Carb); 59 g Protein; 101 g Tot Fat; 9 g Carb; 1 g Fiber; 388 mg Calcium; 6 mg Iron; 1262 mg Sodium; 575 mg Cholesterol