This elegant Chicken Acapulco transforms humble chicken breasts into a restaurant-quality main course. The chicken is pounded thin, stuffed with charred poblano peppers, Monterey Jack cheese, and a savory shrimp mixture, then rolled and tied for a beautiful presentation. It is pan-seared for a golden crust and finished in the oven. The real star, however, is the luxurious Creamy Shrimp Sauce. Made with shallots, white wine, whipping cream, and plenty of butter, this velvety sauce adds a layer of sophisticated richness that coats the sliced roulades perfectly. It&# 226;ÂÂs an impressive dish for date night or special dinners, offering a perfect balance of smoky peppers, tender chicken, and decadent sauce.
Chicken Acapulco With Creamy Shrimp Sauce
Description
This elegant Chicken Acapulco transforms humble chicken breasts into a restaurant-quality main course. The chicken is pounded thin, stuffed with charred poblano peppers, Monterey Jack cheese, and a savory shrimp mixture, then rolled and tied for a beautiful presentation. It is pan-seared for a golden crust and finished in the oven. The real star, however, is the luxurious Creamy Shrimp Sauce. Made with shallots, white wine, whipping cream, and plenty of butter, this velvety sauce adds a layer of sophisticated richness that coats the sliced roulades perfectly. It&# 226;ÂÂs an impressive dish for date night or special dinners, offering a perfect balance of smoky peppers, tender chicken, and decadent sauce.Ingredients
Directions
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Place poblano peppers under a hot broiler, turning occasionally, until skins are charred and blistered on all sides.
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Transfer charred peppers to a plastic bag, seal, and let sit for 10 minutes to steam; alternatively, place in freezer for 10 minutes.
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Remove skins by rubbing with your hands or a towel, then slit peppers open and remove seeds and ribs under running water.
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Preheat oven to 400ðF (200ðC).
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In a medium skillet, sauté chopped onion, medium shrimp, and chopped cilantro until shrimp are just cooked through, about 5 minutes.
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Transfer the shrimp mixture to a bowl and stir in shredded Monterey Jack cheese; set aside to cool slightly.
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Place chicken breasts between plastic wrap and pound to an even 1/2-inch thickness.
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Season chicken with salt and white pepper on both sides.
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Lay each chicken breast flat and place one prepared poblano pepper in the center.
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Spoon 2 to 3 tablespoons of the shrimp and cheese mixture over the pepper on each breast.
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Roll each chicken breast tightly into a cylinder and secure with kitchen twine at both ends and the middle.
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In a large skillet, heat oil over medium-high heat.
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Sear the chicken rolls on all sides until golden brown, working in batches if necessary.
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Transfer seared chicken rolls to an oven-proof dish and bake for 10 minutes, or until internal temperature reaches 165ðF.
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While chicken bakes, make the sauce: In a saucepan, sauté diced shallots in butter until soft.
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Add small shrimp and cook until pink, then deglaze with white wine and reduce by half.
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Stir in whipping cream and fish or chicken stock, simmering gently until thickened.
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Remove from heat and whisk in remaining butter until sauce is glossy and smooth.
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Remove chicken from oven, let rest for 5 minutes, then remove twine.
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Slice chicken rolls into 1-inch thick medallions.
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Drizzle creamy shrimp sauce onto plates and arrange chicken medallions on top. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 305.2kcal
- % Daily Value *
- Total Fat 3.7g6%
- Saturated Fat 0.7g4%
- Cholesterol 86.3mg29%
- Sodium 198.2mg9%
- Total Carbohydrate 65.5g22%
- Dietary Fiber 25.3g102%
- Sugars 3.4g
- Protein 25.5g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
