Pan-Roasted Chicken With Blackberry-Ancho Sauce

To make the ancho puree: Combine chiles and water in a bowl and let stand 30 minutes. Drain, reserving soaking liquid. Remove seeds and stems from chiles and discard. Place chiles in the bowl of a food processor along with garlic, cilantro and 1/2 cup of the chile soaking liquid. Puree, adding more liquid if needed. Set aside until needed for the sauce. To make the blackberry-ancho sauce: Melt butter in saucepan over medium heat. Saute celery, onion and carrot until tender, about 4 minutes. Add peppercorns and continue cooking 3 minutes. Add port, red wine, cranberry juice, ancho puree, brown sugar and chicken stock. Cook until mixture is reduced by half, 35 to 40 minutes, stirring often. Strain, fold in blackberries (or raspberries). Season to taste with salt and pepper. For the chicken: Preheat oven to 350 degrees. In a large bowl, combine flour, chili powder, salt and pepper. Set aside. Heat 1 tablespoon olive oil in a saute pan. Add garlic and cook briefly. Add spinach and stir until wilted, about 2 minutes. Place chicken breasts flat on a work surface. Divide spinach between them, placing in the center of each breast. Roll up and tie with string. Dredge chicken in flour mixture, shaking off excess. Heat remaining 4 tablespoons olive oil in pan until almost smoking. Sear chicken rolls until slightly crusty. Transfer to ovenproof pan and finish cooking chicken about 10 minutes. Let rest a few minutes before slicing. Per serving: 577 calories (percent of calories from fat, 46), 34 grams protein, 44 grams carbohydrates, 6 grams fiber, 30 grams fat, 91 milligrams cholesterol, 864 milligrams sodium.