Tapalpa Chicken

• 2 boneless, skinless chicken breasts medium, pounded
• 4 spinach leaves large
• cheese Adobera, shredded, may substitute mozzarella
• 1 ancho chile pepper
• 1 chile pepper guajillo
• 3 chile peppers morita
• 3 tablespoons oil
• 2 tablespoons onion minced
• salt and ground black pepper
• tomato sauce
• 2 tomatoes
• 1 clove garlic
• 1 piece onion
• 2 chiles canica
• cooking spray

1. Make the salsa by boiling the ancho, guajillo, and morita chile peppers in water until softened. Drain and puree with a little of the cooking liquid. Remove from blender and strain. Add the oil, onion, and garlic and puree again. Heat the salsa in a skillet until it bubbles, add salt and pepper, and set aside.
2. For the tomato sauce, cook the tomatoes and canica chile peppers in water until tender. Puree, adding the garlic and onion. Add salt and pepper. Pour into a hot skillet spritzed with cooking spray and simmer for 4 minutes, adding water if necessary. Season to taste.
3. Salt and pepper the chicken. Place the spinach leaves and cheese on each piece and roll up, using toothpicks to hold.
4. Spritz a skillet with cooking spray and saute the chicken until cooked and golden brown on all sides.
5. Serve with the sauce or salsa.

chicken breasts, cheese, pepper, chile pepper, peppers morita, oil, onion, salt, tomato sauce, tomatoes, clove garlic, onion, canica, cooking spray

Taken from www.yummly.com/recipe/Tapalpa-Chicken-531454 (may not work)