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Rating: 4.1/5 (34 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Hard
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 723
% Daily Value**
Total Fat 55g
Saturated Fat 30g
Unsaturated Fat 4g
Cholesterol 476mg
Sodium 1227mg
Total Carbohydrate 12g
Dietary Fiber 2g
Sugars 4g
Protein 47g
Vitamin A  40%Vitamin C  117%
Calcium  37%Iron  25%
Potassium  30%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken Acapulco With Creamy Shrimp Sauce

Date Added: June 11, 2009
A great spicy chicken and shrimp dish that you can make to impress your friends.


4 Poblano Peppers
16 oz Chicken Breasts boneless lightly Pounded flat
1/4 cup Onion chopped
1/2 lb Shrimp cooked, peeled, and chopped
2 teaspoons White Pepper
1/4 cup Cilantro chopped
Salt to taste
1/4 lb Monterey Jack Cheese Shredded
Vegetable Oil for frying
3 Shallots diced
1 lb Shrimp
1 cup White Wine
2 cups Heavy Whipping Cream
1/2 cup Chicken Broth
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1. 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.

2. 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.

3. Place in mixture in a bowl, add the cheese and set aside.

4. 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.

5. 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.

6. 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.

7. Remove from oven.

8. Cut strings and slice chicken into 1-inch roulades (rounds).

9. Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm.

10. TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine shallots and wine.

11. Cook until reduced by three-fourths.

12. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half.

13. Whisk in the butter by tablespoons.

14. Cook until butter melts and sauce is well-blended. Remove from heat.

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Dietary Notes:
This recipe is high in Vitamin A with 40% of your daily recommended intake per serving. This recipe is high in Vitamin C with 117% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Shellfish, MSG, Poultry, Cheese, Sulfites, Shrimp, Alcohol, Cilantro, Onion allergies.
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