Directions:

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.