Cafe Noche's Chicken Acapulco With Creamy Shrimp Sauce Recipe

ingredients

4 large poblano peppers
1/4 cup onion, chopped
1/2 pound medium shrimp, lightly cooked, peeled, and chopped
1/4 cup cilantro, chopped
1/4 pound Monterey jack cheese shredded
2 chicken breasts (8 ounces each), halved, deboned, and pounded flat
2 teaspoons white pepper
salt, to taste
oil, for frying

CREAMY 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

directions

NOTE: You'll need to have on hand 12 (6-inch long) strings of kitchen twine for four servings.

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.

ASSEMBLY: 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.

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.

Recipe Source: Cafe Noche, Conway, NH

nutrition data

1526 calories, 127 grams fat, 15 grams carbohydrates, 73 grams protein per serving. This recipe is low in carbs.

reviews & comments

Mason REVIEW:
November 24, 2008

I was searching for something a little out of the ordinary and came across this recipe. Try it! It's not difficult, just time consuming: about an hour. I'd suggest starting the shrimp/cream sauce sooner, as it takes time to reduce three times. The flavors meld together so well; a little spicy, but mellowed out by the shrimp sauce. I served this with rice and sweet peas, and of course, a nice Carneros Chardonnay was used in the sauce as well as enjoyed with the meal. This is an easy at home gourmet meal, an absolute keeper. Thanks Cafe Noche!

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.