*See our Chimayo Chorizo Spice to make your own sausage.
Preheat oven to 350 degrees. In a bowl combine ingredients for marinade and set aside. Using a sharp knife, slice each chicken breast half in two horizontally to produce 8 thin cutlets. Place each cutlet between 2 sheets of plastic wrap, and pound each to 1/4-inch thickness using a meat mallet. Place the cutlets and the marinade into food storage bag, seal and shake to evenly disperse the marinade. Refrigerate for 30 min.
Heat the olive oil over a medium-high heat in a sauce pan. Add chorizo and brown until the sausage releases its juices, about 3 to 4 min., stirring occasionally. Using a slotted spoon, remove chorizo and set aside. In the same pan, with the juices from the sausage, saute the polbano chiles and carrots for 2 to 3 min. Stir in garlic and onion and saute until the onions are translucent, 3 to 4 min. Remove from heat and set aside.
Combine bread crumbs, Peruvian Chile Lime Seasoning and grated parmesan in a medium shallow bowl and set aside. In a separate medium bowl, blend melted butter into the chicken stock. Remove chicken cutlets from marinade and top each with 2 Tbsp. chorizo, 1 1/2 Tbsp. sauteed vegetables, 1 Tbsp. Parmesan and a few slices of olive. Roll each cutlet up jelly-roll style. Dip each roll in chicken stock mixture and then dredge in the bread crumb mixture. Place rolls, seam side down, in a 9 x 13 casserole dish. Pour remaining stock mixture over chicken. Bake for 35 to 40 min. until cooked through and the tops are golden.
Serve with rice and topped with our Poblano Chile Sauce.