---------- 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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