Step 1

In a small saucepan bring 1 1/2 cups of water to a boil.

Step 2

Meanwhile remove the stems and seeds from the dried Guajillo chilies.   You will find it easier to remove the seeds by breaking the chili pods open.  There is no need to keep them whole.

Step 3

When the water has begun to boil, add the chilies, garlic cloves and salt to the water and reduce the heat to a simmer, cooking the chilies until softened about 5-7minutes.

Step 4

Remove from heat and allow to cool slightly.

Step 5

Remove the chilies and garlic from the cooking liquid, reserving the liquid.  There should be a minimum of 1 cup of liquid remaining in the pot depending how long the water boiled.  If there is less add enough water to bring the liquid to a full cup.

Step 6

Transfer the cooked chilies and garlic to a blender or food processor along with 1 cup of reserved liquid.  Blend according to your manufacturer’s directions into a smooth sauce.

Step 7

Strain the finished sauce to remove any stray seeds and skin fragments.  You may need to help push it through the strainer with the back of a spoon or small spatula to extract the chili puree.

Step 8

Refrigerate until ready to use.

Step 9

Season the chicken breasts with salt and pepper.

Step 10

Place the seasoned chicken in a large container and pour 1/2 tablespoon of sauce over each piece, about 1/4 cup total.  Rub the sauce to cover the chicken and turn each piece over to make sure it is distributed on both sides.  Allow chicken to marinate for 1-2 hours or overnight.  This is ideal for meal prepping as the marinade will not cook the chicken.  The longer the chicken marinates, the more flavor will develop.

Step 11

Preheat barbecue over medium-high heat.

Step 12

Reduce the heat under one burner to low heat and place chicken on grill, cooking over the low flame.

Step 13

If using chicken breasts, cook for about 8 minutes per side or until a digital thermometer registers 120-125 degrees.   If using chicken cutlets, cook for about 5 minutes per side.  (The chicken will finish cooking to 135-140 during the second bake.)

Step 14

Preheat oven to 375 degrees F.

Step 15

If using a cast iron griddle, place griddle in oven as it preheats.  This step will allow the cast iron to heat up and sear the chicken as if it were grilled.  Alternatively, the chicken may be baked on a baking sheet or tray following the same guidelines below.

Step 16

Once oven and griddle are preheated, carefully spray with cooking spray (Bak Klene ZT).

Step 17

Place chicken breasts on preheated griddle and cook in oven for about 8 minutes.  If using chicken cutlets, cook for about 5 minutes.

Step 18

Remove pan from oven and turn chicken over.  SEE COOKING TIP ABOVE

Step 19

Continue to bake chicken breasts for an additional 6-8 minutes (120 -125 degrees).  If using chicken cutlets, cook for an additional 4-5 minutes or until a digital thermometer registers 120-125 degrees.

Step 20

Remove chicken from oven and place in an oven-proof serving dish, slightly overlapping.

Step 21

Baste with an additional 1/4 cup of sauce.

Step 22

Sprinkle evenly with cheese and place back in the oven for about 4-5 minutes.  Cook just until the cheese is melted and internal temperature reads between 130-135 degrees F.

Step 23

Serve immediately.