southwestern chicken roulade

Ingredients

• Servings: 4
• 4 (6 ounce) skinless, boneless chicken breast halves - pounded thin
• 12 ounces chorizo sausage
• 2 cups shredded monterey jack cheese
• 1 1/2 cups masa harina
• 1 (6 ounce) can canola cooking spray
• cooking spray
• 1 cup salsa, at room temperature

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c). lightly oil an 8x8 inch pan.
• in a skillet over medium heat, brown the chorizo. remove from heat, and set aside to cool completely.
• in a medium bowl, stir together chorizo and cheese. divide mixture into four equal measures, and place a portion in the center of each chicken breast. fold in the sides of the chicken breasts, and roll up.
• roll stuffed breasts in masa harina, and place seam-side down into the oiled pan. spray the tops lightly with cooking spray.
• bake in a preheated oven until browned, about 35 minutes. remove from oven, cool slightly, and top each chicken roll with 1/4 cup salsa.