Chicken Acapulco with Creamy Shrimp Sauce
Submitted by dianeb
Chicken roulades stuffed with roasted poblano peppers, shrimp, cilantro, and Monterey Jack, sliced into rounds and drizzled with a buttery cream shrimp sauce.
YIELD
4 servingsPREP
40 minCOOK
15 minREADY
60 minThis is the dish you make when you want jaws to drop at the dinner table.
Pounded chicken breasts get rolled around fire-roasted poblano peppers and a filling of sauteed shrimp, cilantro, and melted Monterey Jack cheese. Tied, seared until golden, and finished in the oven, each roulade gets sliced into gorgeous pinwheel rounds.
The creamy shrimp sauce underneath is pure indulgence: white wine reduced with shallots and fish stock, enriched with cream and finished with butter whisked in tablespoon by tablespoon.
It looks like it came out of a restaurant kitchen, and honestly, it could have.
Chef Tips
- Freeze the charred poblanos for 10 minutes before peeling. The skins slip right off and you avoid burning your fingers.
- Pound the chicken breasts evenly thin so they roll without cracking. A piece of plastic wrap on top prevents tearing.
- Tie the roulades in three spots so they hold their shape during searing. Remove the strings before slicing into rounds.
Ingredients
Directions
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℉ (200℃).
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 ¼ 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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