Chicken Acapulco With Creamy Shrimp Sauce

When you are forgotten or neglected or purposely set at naught, and you sting and hurt with the insult or the oversight, but your heart is happy, being counted worthy to suffer for Christ-that is dying to self. When your good is evil spoken of, when your wishes are crossed, your advice disregarded, your opinions ridiculed and you refuse to let anger rise in your heart, or even defend yourself, but take all in patient loving silence-that is dying to self. When you lovingly and patiently bear any disorder, any irregularity, or any annoyance, when you can stand face to face with waste, folly, extravagance, spiritual insensibility, and endure it as Jesus endured it-that is dying to self. When you are content with any food, any offering, any raiment, any climate, any society, any attitude, any interruption by the will of God-that is dying to self. When you never care to refer to yourself in conversation, or to record your own good works, or itch after commendation, when you can truly love to be unknown-that is dying to self. When you see your brother prosper and have his needs met and can honestly rejoice with him in spirit and feel no envy nor question God, while your own needs are far greater and in desperate circumstances-that is dying to self. When you can receive correction and reproof from one of less stature than yourself, can humbly submit inwardly as well as outwardly, finding no rebellion or resentment rising up within your heart-that is dying to self.

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CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Dairy	Mexican	Mexican, Poultry, Sauces, Seafood	4	Servings

INGREDIENTS

4		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	t	White pepper
		Salt, to taste
12		6-in long strings
		Oil, for frying
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

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1477 Calories From Fat: 935 Total Fat: 106.3g Cholesterol: 611mg Sodium: 1951.6mg Potassium: 1719.7mg Carbohydrates: 56.8g Fiber: 10.1g Sugar: 24.6g Protein: 68.8g