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Chicken Acapulco with Creamy Shrimp Sauce Navigation: Main page » Mexican Recipes Author: Admin Ingredients4 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 to tie the chicken rolls 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 To roast the peppers: Place poblano peppers under the broiler and char on allsides. Put in a plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water. Preheat oven to 400 degrees. In a medium saute pan, saute 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 and 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.
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