Chorizo and Kale Stuffed Chicken

9 Steps to complete

• 1
  Pre-heat oven to 375˚F.
• 2
  Preheat a wide heavy-bottom pot for 2 minutes over medium heat; remove plastic casing from the Chorizo and cook for 5 to 6 minutes, breaking up chorizo as it cooks, transfer cooked chorizo to a bowl and reserve until needed.
• 3
  In the same pot; add 1 teaspoon vegetable oil, onion, garlic, and sauté for 1 minute. Add kale, ¼ teaspoon salt, ¼ teaspoon black pepper, and sauté for 1 minute or until kale is slightly wilted. Reserve until needed.
• 4
  Place chicken cutlets on cutting board. Lay plastic wrap over chicken, and pound out with a mallet to 1/8-inch thickness. Season chicken cutlets on both sides with ¼ teaspoon salt and ¼ teaspoon black pepper.
• 5
  Evenly spread each chicken cutlet with 3 tablespoons cooked chorizo, 3 tablespoons sautéed kale, and ¼ cup shredded Chihuahua® cheese. Roll stuffed chicken tightly.
• 6
  Prepare 2 bowls or shallow dishes. In the first bowl; whisk together egg with 2 tablespoons water. In the second bowl; toss together Cotija cheese, bread crumbs, and black pepper.
• 7
  Carefully dip stuffed cutlets in egg wash, and allow any excess egg to drip off. Roll chicken in Cotija/bread crumb mix. Place breaded cutlets on an oven safe dish or tray lined with parchment paper, seam-side down. Bake chicken for 10 minutes, flip, and bake for an additional 10 minutes or until chicken cutlets are golden brown and reach an internal temperature of 165˚F.
• 8
  While chicken is baking, melt butter in a small saucepan over medium heat for 30 seconds. Add sour cream, remaining ¼ cup shredded Chihuahua® cheese, paprika, nutmeg, salt, and cooking wine. Reduce heat to medium-low and simmer for 3 to 4 minutes, stirring occasionally, or until sauce is smooth and cheese is fully melted. Stir in chopped parsley just before serving.
• 9
  Smother Chorizo & Kale Stuffed Chicken with cheese sauce, serve, and enjoy!