Instructions: Ancho Puree: Combine the ancho and water in a small bowl and let stand 30 minutes. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro and 1/2 cup of the liquid, adding more if needed.

Blackberry Ancho Sauce: Melt the butter in a medium or large nonreactive saucepan over medium heat. Saute the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes. Add the peppercorns and continue cooking 2 more minutes.

Add the port, red wine, cranberry juice concentrate, Ancho Puree, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan. Cook until the mixture is reduced by half, strain, season to taste with salt and pepper and fold in the blackberries.

Chicken: Preheat oven to 450 degrees. In a mixing bowl, combine flour, chile powder and season with salt and pepper. Season the chicken breasts with salt and pepper.

Saute 2 cloves of garlic and spinach. Cool down over ice. Divide the spinach among the chicken breasts, placing it in the center of each. Roll up the meat and tie with kitchen string.

Dredge the rolls in the flour mixture and shake off the excess.

In a large ovenproof saute pan over medium-high heat, heat the oil until almost smoking and sear the rolls until slightly crusty, about 1 minute on each side. Place the pan in the oven and cook the meat an additional 8 minutes for medium. Let rest before slicing.

This recipe yields 4 servings.

Comments: Original title as listed is "Pan Roasted Chicken With Crushed Blackberry-Ancho Sauce And Green Onion Smashed Potatoes."

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