Monterey Jack cheese, masa harina, and sweet yet mildly spicy chorizo sausage offer unique Southwest flavors to stuffed, baked chicken breasts.
INGREDIENTS (for 4 servings):
- 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 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.