Chicken Acapulco With Creamy Shrimp Sauce

---------- Recipe via Meal-Master (tm) v8.02

Title: CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE
Categories: Mexican, Seafood, Poultry, Sauces
Yield: 4 servings

4 lg Poblano peppers
1/4 c Onion, chopped
1/2 lb Medium shrimp, lightly
Cooked, peeled, and chopped
1/4 c Cilantro, chopped
1/4 lb Monterey jack cheese,
Shredded
2 8 ozs chicken breasts,
Halved, deboned, and
Pounded flat
2 ts White pepper
Salt, to taste
12 6-in long strings
Oil, for frying

--------------------CREAMY SHRIMP SAUCE--------------------
3 Shallots, diced
1 c White wine
1/2 c Fish stock or chicken broth
1 lb Small shrimp
2 c Whipping cream
3/4 lb Butter

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.

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. Serve warm. Makes 4
servings.

TO MAKE 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: Cafe Noche,
2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409

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