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Chicken Acapulco with Creamy Shrimp Sauce

4 large Poblano peppers 
1/4 cup Onion -- chopped 
1/2 pound Medium shrimp -- lightly 
peeled -- and chopped 
1/4 cup Cilantro -- chopped 
1/4 pound Monterey jack cheese -- Shredded 
4 boneless chicken breast halves, pounded lightly to flatten 
2 teaspoons White pepper 
Salt -- to taste 
12 6-in long strings 
Oil -- for frying 
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 400 degrees F. 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.

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.

Creamy 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.