8 Green Anaheim chiles

8 Chicken breast halves,

Boned, skin ON, pounded thin Salt and fresh ground black Pepper to taste 1 t Ground cumin

1/4 c Finely chopped cilantro

6 oz Smoked Gouda, shredded

1/4 c Salted toasted pumpkin seeds

1/4 c Olive oil

5 Vine-ripened tomatoes (about

1/2 lb seeded and chopped)

1/2 c Chopped green onions

1/2 c Chopped cilantro sprigs

2 Cloves garlic, minced

1 T Very finely minced ginger

3 T White wine vinegar

2 T Dark sesame oil

1 T Safflower oil

1 1/2 t Sugar

1 t Asian chile sauce

1/2 t Salt

to high and roast until blackened on all sides. Place them in a plastic or paper bag and close the bag. After 5 minutes, remove the chiles and rub off the black skin. Discard the stem, and cut the chiles lenghtwise so that each one opens into a flat piece. Discard the chiles seeds and ribs. Rinse the chicken breasts with cold water and pat dry. Lay the breasts, skin side down, on a work surface and sprinkle a single chile on each breast, then add a thin layer of shredded Gouda. Tightly roll each breast. Loop 1 or 2 pieces of string around each breast and tie it snugly so that the cylinder is held closed. In separate containers, set aside the pumpkin seeds and olive oil. Combine all the ingredients for the salsa, stir well and set aside at room temp. Advance prep. can be done up to 8 hours ahead. Final cooking steps: Preheat the oven to 450 degrees. Line a shallow roasting pan with foil, then top the pan with a wire rack that has been sprayed with cooking spray. Place the chicken, skin side up on the rack. Turn the oven setting to broil, place the chicken about 4 inches below the heating element and broil chicken until the skin is golden. about 4 to 6 minutes. Immediately turn the oven to 400 degrees. Brush the chicken with olive oil and roast if for about 15 minutes longer. Chicken is done when juices run clear when pierced with a fork. Spoon warmed salsa across 4 dinner plates. Place the chicken in the center of salsa, sprinkle with the pumpkin seeds and serve at once.