Southwestern Chicken Roulade

• 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

1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil an 8x8 inch pan.
2. In a skillet over medium heat, brown the chorizo. Remove from heat, and set aside to cool completely.
3. 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.
4. Roll stuffed breasts in masa harina, and place seam-side down into the oiled pan. Spray the tops lightly with cooking spray.
5. 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.

thin, sausage, shredded monterey, masa harina, canola cooking spray, cooking spray, salsa

Taken from www.allrecipes.com/recipe/85370/southwestern-chicken-roulade/ (may not work)