Chorizo Stuffed Chicken Roulade with Cheesy Corn Risotto
Chorizo Stuffed Chicken Roulade with Cheesy Corn Risotto
    For the Chicken Roulade:
    1. Preheat oven to 375 degrees. Lightly grease an 8×8 inch pan. In a skillet over medium heat, brown the chorizo. Remove from heat, and drain on paper towels. In a bowl, stir together chorizo and cheese. Divide mixture into four portions and place a portion in the center of each chicken breast. Fold in the sides of the chicken breasts, and roll up. Roll stuffed breasts in masa harina (masa flour), and place seam-side down in the pan. Spray the tops lightly with cooking spray. Bake about 35 minutes or until browned. Remove from oven, cool slightly, and top each chicken roll with 1/4 cup cilantro sauce. Serves 4
    For the Cilantro Sauce:
    1. Roughly chop cilantro. Combine all ingredients in a blender and blend until smooth.
    For the Creamy Pepper Jack Cheese Corn Risotto:
    1. Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes. Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro. Serves 4 to 6.