LOW Carb: Poblano Chicken with Creamy Shrimp Sauce

Poblano Chicken with Creamy Shrimp Sauce.

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
4 boneless chicken breasts, halved and pounded flat
2 teaspoons white pepper (this is important, smells bad, tastes good)
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

Preparation:

Don’t be scared to do this…some people get intimidated by this for no reason!

ROAST PEPPERS: Place poblano peppers on your outdoor grill (turn it on high) and char, (till it’s black), the skin of the pepper on all sides.  (you can also do this under the broiler in your oven). Remember you only want to char the outside of the pepper, not cook it completely.

Put in plastic bag and freeze 10 minutes.

Remove from freezer, rub off peel, (comes right off so easily) then slit to remove seeds under running water.

Preheat oven to 400 degrees F. In a medium sauté pan, sauté onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes.

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


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. 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.


TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat,
combine shallots and wine. Coo****il reduced by three-fourths. Add stock/broth
and shrimp and coo****il reduced by half. Add the cream and reduce again by half.
Whisk in the butter by tablespoons. Coo****il butter melts and sauce is well-blended.
Remove from heat.


This gives 6 servings and only has 7 net carbs per serving.  Too easy to make…

This sounds amazing.  This was just my kind of food pre-op, too.  I can't wait to finish off the shrimp in the fridge from earlier in the week to try this. 

Thanks so much. I'll let you know how it turns out.