For the Sauce:

1. In a small saucepan bring 1 1/2 cups of water to a boil.
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.
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. 
4. Remove from heat and allow to cool slightly.
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.
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.
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. 
8. Refrigerate until ready to use.

For the Chicken:

1. Season the chicken breasts with salt and pepper.
2. 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.

COOKING MARINATED CHICKEN:

For the Grill:

1. Preheat barbecue over medium-high heat.
2. Reduce the heat under one burner to low heat and place chicken on grill, cooking over the low flame. 
3. 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.)

COOKING TIP:  

Before turning the cutlets over, look for signs of doneness.  For instance, check the top edges of the cutlets.  As the chicken cooks underneath, the top-side edges will begin to turn white.  This is a sign that they are ready to turn over.

For the Oven:  

1. Preheat oven to 375 degrees F.
2. 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.
3. Once oven and griddle are preheated, carefully spray with cooking spray (Bak Klene ZT). 
4. Place chicken breasts on preheated griddle and cook in oven for about 8 minutes.  If using chicken cutlets, cook for about 5 minutes.
5. Remove pan from oven and turn chicken over.  SEE COOKING TIP ABOVE
6. 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.  

TO FINISH CHICKEN:

1. Remove chicken from oven and place in an oven-proof serving dish, slightly overlapping. 
2.  Baste with an additional 1/4 cup of sauce.   
3. 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.
4. Serve immediately.