Southwestern Chicken Roulade - cooking recipe

Ingredients

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

Preparation

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.