Preheat oven to 350 degrees. Combine ingredients for marinade and set aside. Using a sharp knife, slice each chicken breast half horizontally to produce 8 thin cutlets. Place each cutlet between 2 sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet. Place the cutlets and the marinade into a food storage bag. Seal bag and shake to evenly distribute the marinade. Refrigerate for 30 min.
Heat olive oil in a skillet over medium-high heat. Add chorizo and brown until sausage releases its juices, about 3 to 4 min., stirring occasionally. Using a slotted spoon, remove chorizo from skillet and set aside. In the same skillet, with the juices from the sausage, saute carrots and chiles for 2 to 3 min. Stir in onion and garlic and saute until 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 chicken broth.
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 olives. Roll each cutlet up jelly-roll style. Dip each roll in chicken stock mixture then dredge in 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 golden.