Chicken Acapulco With Creamy Shrimp Sauce Recipe
Ingredients:
4 pcs of large peppers (Poblano)
1/4 c of chopped onion
1/2 lb of shrimp (medium, lightly cooked); shelled, deveined, and chopped
1/4 c of chopped cilantro
1/4 lb of shredded cheese (Monterey Jack)
2 pcs of chicken breast fillets (8 oz); halved and pounded-flat
2 tsps of pepper (white)
Salt (to taste)
12 pcs of strings (6-inch long)
Oil (for frying)
For the Creamy Shrimp Sauce:
3 pcs of shallots; cut to dices
1 c of wine (white)
1/2 c of stock (or chicken broth)
1 lb of shrimp (small)
2 c of cream (whipping)
3/4 lb of butter
Instructions:
(Roast Peppers)
Broil the (Poblano) peppers till all of sides are charred. Place inside a Ziploc bag then place inside the freezer for ten mins. Take them out and rub to peel and slit open then remove the seeds. Rinse.
Preheat the oven (400 degrees F). Saute the onion, cilantro, and shrimp on a pan; cook for 5 mins till shrimp has almost cooked through. Place the mixture on a mixing bowl then add cheese. Set on the side.
(To Assemble)
Lay 4 chicken fillets flat, with skin facing down, on a baking dish; season salt & pepper.
Arrange a layer of one (Poblano) pepper then 2-3 tablespoons shrimp mixture onto each chicken. Roll tightly jellyroll style and tie on the center and on ends.
Heat oil, about 1/4 inch on the skillet. Cook the chicken individually till slightly browned. Take out from skillet and transfer on a baking dish. Bake inside preheated oven for ten mins till golden-brown.
Take out from the oven and cut the strings. Slice the chicken to 1-inch rounds. Drizzle little sauce on the serving plate then arrange rolled chicken slices over the drizzled sauce attractively. Serve at once.
(For the Sauce)
Combine wine and shallots on the saucepan above moderately high heat. Cook till reduced in 3/4. Add shrimp and stock; cook till reduced into half then add cream.
Cook till reduced into half. Gradually add butter, while whisking constantly. Cook till butter has melted and mixture has blended well. Take out from the heat.
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