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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

SOUTHWESTERN CHICKEN ROULADE WITH CHORIZO & CHEESE Recipe

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This recipe for SOUTHWESTERN CHICKEN ROULADE WITH CHORIZO & CHEESE is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 6 oz. skinless, boneless chicken breast halves, pounded thin
12 oz. chorizo sausage
2 c. Monterey Jack cheese, shredded
1½c. masa harina
Cooking spray
1c. salsa, at room temperature
Directions:
Directions:
1. Preheat oven to 375º F. Lightly oil an 8 x 8-inch pan with cooking spray.
2. In a skillet over medium heat, brown the chorizo. Remove from heat, set aside to cool completely on paper towels.
3. In a medium bowl, stir together the chorizo and cheese. Divide the mixture into 4 equal portions, and place a portion in the center of each pounded chicken breast. Fold the sides of the chicken breasts, and roll up.
4. Place the masa marina in a shallow dish and roll the studded breasts to coat. Place the chicken seam-side down in the oiled pan. Spray the tops lightly with cooking spray.
5. Bake until browned about 35 minutes. Remove from oven, cool slightly, and top each chicken roll with ¼ cup salsa.
Number Of Servings:
Number Of Servings:
4

 

 

 

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