- 4 boneless, skin-on chicken breasts (6 to 8 oz. each), butterflied
- 8 slices cured chorizo
- 4 slices pepper jack
- 2 tablespoons olive oil
- 3/4 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Fill chicken with chorizo and cheese; tie with twine. In ovenproof skillet, cook in oil, skin side down, over medium-high until golden, 5 minutes. Turn; roast at 400 degrees until cooked, 20 minutes. Whisk remaining ingredients for sauce.