Chicken Acapulco With Creamy Shrimp Sauce Recipe

Directions

1. ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 min. Remove from freezer, rub off peel, then slit to remove seeds under running water.
2. Preheat oven to 400 degrees F. In a medium saute/fry pan, saute/fry onion, shrimp, and cilantro till the shrimp are almost cooked, about 5 min.
3. Place in mix in a bowl, add in the cheese and set aside.
4. TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down.
5. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 Tbsp. shrimp/cheese mix over pepper. Roll each breast tightly to create a cylinder. Tie each cylinder in 3 places, both ends and in the middle.
6. 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 min till golden.
7. Remove from oven. Cut strings and slice chicken into 1-inch roulades
8. (rounds). Drizzle a few Tbsp. of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve hot.
9. Makes 4servings.
10. TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine shallots and wine. Cook till reduced by three-fourths. Add in stock/broth and shrimp and cook till reduced by half. Add in the cream and reduce again by half. Whisk in the butter by Tbsp.. Cook till butter melts and sauce is well-blended. Remove from heat.
11. Recipe: Cafe