- 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
- Preheat oven to 375 degrees F (190 degrees C). Lightly oil an 8×8 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.