Mexican Chicken Parmesan

• 6 whole Dried Ancho Chilies
• 5 whole Dried Arbol Chilies
• 1 Tablespoon Alleppo Pepper Flakes
• 1 Tablespoon Annatto Powder
• 1 Tablespoon Paprika
• 1/4 cups Lemon Juice
• 1/4 cups Lime Juice
• 1/2 cups Orange Juice
• 6 Tablespoons Olive Oil
• 3 whole Chicken Breasts
• 2 Tablespoons Olive Oil
• 6 slices Chipotle Cheese
• 2 whole Red Cubanelle Peppers
• 2 whole Poblanos
• Oil, For Drizzling
• 2 teaspoons Kosher Salt, Divided
• 1 teaspoon Pepper

1. To prepare the sauce, begin by hydrating the dried chilies in a bowl of warm water for about 20 minutes.
2. Take the peppers out and place in a blender.
3. Add the spices, juices and oil.
4. Add a little bit of the water and blend until all the ingredients are fully blended.
5. In a marinade dish, add chicken breasts and top with the sauce.
6. Let marinate for at least 2 hours or overnight if you have time.
7. Place the peppers on a baking tray with a little olive oil.
8. Sprinkle peppers with oil and salt.
9. Bake at 400 degrees F for 30 minutes.
10. Let cool and set aside.
11. Heat a cast iron skillet on medium high heat.
12. Add 2 tablespoons of oil and heat until simmering.
13. Add marinated chicken and cook for 67 minutes each side.
14. When cool enough to handle, slice off the ends of the peppers and remove the seeds.
15. Finish the dish by topping the chicken with one red pepper and one green pepper.
16. Place chicken on a baking tray with the peppers and top with 2 slices of the cheese.
17. Bake for 23 minutes.
18. Serve and enjoy!

chilies, chilies, pepper, annatto powder, paprika, lemon juice, lime juice, orange juice, olive oil, chicken breasts, olive oil, cheese, red cubanelle peppers, poblanos, kosher salt, pepper

Taken from tastykitchen.com/recipes/main-courses/mexican-chicken-parmesan/ (may not work)