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Chicken Acapulco With Creamy Shrimp Sauce

Chicken Acapulco With Creamy Shrimp Sauce is built on Poblano Peppers, Onion Chopped, Shrimp Lightly Cooked Peeled And Chopped, Cilantro Chopped, and Monterey Jack Cheese Shredded. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 4
• 1/4 cup
• 1/2 lb
• 1/4 cup
• 1/4 lb
• 2
• 2 tsp
• Salt
• Oil For Frying
• 3
• 1 cup
• 1/2 cup
• 1 lb
• 2 cup
• 3/4 lb

Method (preview)

1. 1

   Place poblano peppers under the broiler and char on all sides.

2. 2

   Put in plastic bag and freeze 10 minutes.

3. 3

   Remove from freezer, rub off peel, and remove seeds.

4. 4

   Preheat oven to 400 degrees F.

5. 5

   In a medium saute pan, saute onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes.

6. 6

   Place in mixture in a bowl, add the cheese and set aside.

7. 7

   In a saucepan over medium-high heat, combine shallots and wine.

8. 8

   Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half.

9. 9

   Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended. Remove from heat.

10. 10

    Lay the four prepared chicken breasts flat, skin-side down.

11. 11

    Season with salt and white pepper.

12. 12

    Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper.

13. 13

    Roll each breast tightly to form a cylinder.

14. 14

    In a skillet, heat about 1/4-inch of oil.

15. 15

    Lightly brown chicken breasts, one at a time, on all sides.

16. 16

    Remove from heat, transfer to an oven-proof dish and bake for 10 minutes until golden brown.

17. 17

    Remove from oven.

18. 18

    Cut strings and slice chicken into 1-inch roulades (rounds).

19. 19

    Drizzle a few tablespoons of shrimp sauce onto a plate and arrange the roulades on top of the sauce.

20. 20

    Serve warm.