In a saucepan over medium-high heat,
combine green onions and wine. Cook until reduced by two-thirs to three-quarters.
Add the 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
Roast Peppers: Place poblano peppers under the broiler and char
on all sides. Put in plastic bag and put in the freezer for 10 minutes. Remove
from freezer, rub off peels, then slit to remove seeds under running
Preheat oven to 400° F. In a medium saute pan, cook onion, medium
shrimp, and cilantro until the shrimp are almost cooked, about
5 minutes. Place in a bowl, add the cheese, and set
Lay the four prepared chicken breasts flat.
Season with salt and white pepper. Layer each breast with one
pepper; put 2 to 3 tablespoons shrimp and cheese mixture over each pepper.
Roll each breast tightly to form a cylinder. Tie each cylinder
in 3 places with lengths of twine.
In a skillet, heat about 1/4-inch of oil. Lightly brown chicken
breasts, one at a time, turning to brown 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 rounds. Drizzle a few tablespoons of the shrimp sauce onto
a plate and arrange the chicken rounds on the sauce.
Recipe adapted from a recipe by Cafe Noche, Houston, Texas