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