Chicken acapulco with creamy shrimp sauce
Chicken acapulco with creamy shrimp sauce recipe in the low carb category
Recipe ingredients:
- 4 large poblano peppers
- 1/4 cup chopped onion
- 1/2 pound shrimp, lightly cooked, peeled and chopped
- 1/4 cup cilantro, chopped
- 1/4 pound Monterey Jack Cheese, shredded
- 2 boneless chicken breasts, halved and pounded flat
- 2 teaspoons white pepper
- Salt, to taste
- 12, 6 inch, long strings
- Oil, for frying
- 3 shallots, diced
- 1 cup white wine
- 1/2 cup chicken broth
- 1 pound small shrimp
- 2 cups whipping cream
- 3/4 pound butter
Recipe method:
- 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 mixture into a bowl. Add the cheese and set aside.
- 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.
- Drizzle a few tablespoons of creamy shrimp sauce onto a plate and arrange the roulades on top of the sauce.
- 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.
Per serving: 1214 cal (77% from fat, 20% from protein, 3% from carb); 59 g protein; 101 g tot fat; 9 g carb; 1 g fiber; 388 mg calcium; 6 mg iron; 1262 mg sodium; 575 mg cholesterol