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Recipe: Chicken Acapulco With Creamy Shrimp Sauce
Similar Categories: Chicken, Acapulco, Creamy, Shrimp, Sauce
Serving Size : 4
4 large poblano peppers
1/4 cup onion -- chopped
1/2 pound medium shrimp -- lightly
cooked -- peeled, and chopped
1/4 cup cilantro -- chopped
1/4 pound Monterey Jack cheese
shredded
2 8 oz. chicken breasts
halved -- deboned, and
pounded flat
2 teaspoons white pepper
salt -- to taste
12 6 in long strings
oil -- for frying
-----creamy shrimp sauce-----
3 shallots -- diced
1 cup white wine
1/2 cup fish stock or chicken broth
1 pound small shrimp
2 cups whipping cream
3/4 pound butter
ROAST PEPPERS: Place poblano peppers under the broiler and char on all
sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub
off peel, then slit to remove seeds under running water.
Preheat oven to 400F. In a medium sauté pan, sauté onion, shrimp, and
cilantro until the shrimp are almost cooked, about 5 minutes. Place in
mixture in a bowl, add the cheese and set aside.
TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down.
Season with salt and white pepper. Layer each breast with one pepper and 2
to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast
tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in
the middle.
In a skillet, heat about 1/4-inch of oil. Lightly brown chicken breasts,
one at a time, on all sides. Remove from heat, transfer to a oven-proof
dish and bake for 10 minutes until golden brown.
Remove from oven. Cut strings and slice chicken into 1-inch roulades
(rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and
arrange the roulades on top of the sauce. Serve warm. Makes 4 servings.
TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine
shallots and wine. 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. Whisk in the butter by tablespoons. Cook until butter melts and
sauce is well-blended. Remove from heat.
4 large poblano peppers
1/4 cup onion -- chopped
1/2 pound medium shrimp -- lightly
cooked -- peeled, and chopped
1/4 cup cilantro -- chopped
1/4 pound Monterey Jack cheese
shredded
2 8 oz. chicken breasts
halved -- deboned, and
pounded flat
2 teaspoons white pepper
salt -- to taste
12 6 in long strings
oil -- for frying
-----creamy shrimp sauce-----
3 shallots -- diced
1 cup white wine
1/2 cup fish stock or chicken broth
1 pound small shrimp
2 cups whipping cream
3/4 pound butter
ROAST PEPPERS: Place poblano peppers under the broiler and char on all
sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub
off peel, then slit to remove seeds under running water.
Preheat oven to 400F. In a medium sauté pan, sauté onion, shrimp, and
cilantro until the shrimp are almost cooked, about 5 minutes. Place in
mixture in a bowl, add the cheese and set aside.
TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down.
Season with salt and white pepper. Layer each breast with one pepper and 2
to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast
tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in
the middle.
In a skillet, heat about 1/4-inch of oil. Lightly brown chicken breasts,
one at a time, on all sides. Remove from heat, transfer to a oven-proof
dish and bake for 10 minutes until golden brown.
Remove from oven. Cut strings and slice chicken into 1-inch roulades
(rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and
arrange the roulades on top of the sauce. Serve warm. Makes 4 servings.
TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine
shallots and wine. 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. Whisk in the butter by tablespoons. Cook until butter melts and
sauce is well-blended. Remove from heat.
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