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Chicken Rolls with Creamy Shrimp Sauce

Chicken is rolled around poblano peppers and cheese, then it's browned and served with a wonderful creamy shrimp sauce. An extra special dish with great flavors.

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Ingredients:

  • 4 large poblano peppers
  • 1/4 cup onion -- chopped
  • 1/2 pound medium shrimp, peeled and chopped
  • 1/4 cup chopped cilantro
  • 1 cup shredded Monterey Jack cheese
  • 4 boneless chicken breast halves, pounded lightly to flatten and thin evenly
  • 2 teaspoons white pepper
  • salt, to taste
  • twine to tie chicken rolls
  • oil, for frying

Shrimp Sauce Ingredients:

  • 4 green onions, chopped
  • 1 cup dry white wine
  • 1/2 cup chicken broth
  • 1 pound small shrimp
  • 2 cups heavy cream
  • 12 ounces butter

Instructions:

Creamy Sauce:
In a saucepan over medium-high heat, combine green onions and wine. Cook until reduced by two-thirs to three-quarters. Add the 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.

Roast Peppers: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and put in the freezer for 10 minutes. Remove from freezer, rub off peels, then slit to remove seeds under running water.

Preheat oven to 400° F. In a medium saute pan, cook onion, medium shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes. Place in a bowl, add the cheese, and set aside.

Lay the four prepared chicken breasts flat.

Season with salt and white pepper. Layer each breast with one pepper; put 2 to 3 tablespoons shrimp and cheese mixture over each pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places with lengths of twine.

In a skillet, heat about 1/4-inch of oil. Lightly brown chicken breasts, one at a time, turning to brown 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 rounds. Drizzle a few tablespoons of the shrimp sauce onto a plate and arrange the chicken rounds on the sauce.

Recipe adapted from a recipe by Cafe Noche, Houston, Texas

Serves 4

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