Southwestern Chicken Roulade
4 chicken breasts, boneless, skinless, pounded thin
12 ounces chorizo sausage, browned and drained
2 cups Monterey Jack cheese
1 1/2 cup masa harina
salsa, at room temperature
Preheat the oven to 375F.
Mix the cooked chorizo and cheese. Place 1/4 of the mixture in the center of each breast.
Fold in the sides and roll like an eggroll.
Lightly oil a medium casserole dish. Roll the stuffed chicken in the masa harina and place in the dish seam side down.
Spray the chicken with oil. Bake until browned about 35 minutes. Cool slightly.
Slice into 6 pieces.
Fan on a plate and top with your favorite salsa.