Ingredients:
Chile Lime Marinade
1/4 cup soy sauce
Juice of one lime
1 1/2 tablespoons Peruvian Chile Lime Seasoning
Chicken
4 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon olive oil
6 oz ground Chorizo sausage (see our Chimayo Chorizo Spice to make your own sausage)
1/4 cup diced carrots
1/4 cup diced Poblano chile peppers
1/4 cup diced red onion
2 tablespoon minced garlic
2 tbsp sliced green olives with pimento center
1/2 cup grated Parmesan cheese
Breading
2/3 cup Panko breadcrumbs
1 tablespoon Peruvian Chile Lime Seasoning
1 tablespoon grated Parmesan cheese
Chicken Broth Mixture
1/3 cup warm Chicken stock
5 tablespoons melted butter
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Directions:
Preheat oven to 350 degrees F.
In a bowl combine the ingredients for the marinade and set aside.
Using a sharp knife, slice each chicken breast half in two horizontally to produce 8 thin cutlets. Next, place each chicken cutlet between 2 sheets of plastic wrap, and pound each to 1/4 inch thickness using a meat mallet.
Place the chicken cutlets and the marinade into a re-sealable bag. Seal and shake up to evenly disperse the marinade. Refrigerate for 30 minutes.
Heat the olive oil over a medium high heat in a sauce pan. Add chorizo and brown until the sausage releases its juices, 3-4 minutes, stirring occasionally. Using a slotted spoon, remove chorizo and set aside. In the same pan, with the juices from the sausage, sauté the polbano chiles and carrots for 2-3 minutes. Stir in garlic and onion and sauté until the onions are translucent, 3-4 minutes. Remove from heat and set aside.
Combine Panko breadcrumbs, Peruvian Chile Lime Seasoning and grated parmesan in a medium shallow bowl; set aside. In a separate medium size bowl blend the melted butter into the chicken stock.
Remove chicken from the marinade and top each cutlet with 2 tbsp chorizo, 1 1/2 tbsp sautéed vegetables, 1 tbsp of 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 breadcrumb mixture. Place rolls, seam side down, in a 9 x 13 casserole dish. Pour remaining stock mixture over chicken. Bake for 35-40 minutes and the tops are golden.
Serving Suggestions:
With rice topped with our Poblano Chile Sauce.
Yields: 4-6 servings
Thanks to: Savory Spice Shop
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