Preparation / Directions:
Roast chiles if not already done. Process roasted chiles with spinach, cheese, pine nuts, garlic, and chipotles/sauce. While processor is running, add oil slowly until well blended and fairly smooth. You may not need all the oil. Season with salt and pepper. This can be made 1 day ahead of time. Press plastic wrap down onto surface of pesto; cover and refrigerate.
FOR GARLIC SAUCE:
Bring stock and whipping cream to a boil in a small saucepan. Add garlic and half the basil. Simmer until the sauce thickens slightly, about 20 minutes. Season with salt and pepper and the rest of the basil. This can be held one day ahead of time. Cover and refrigerate.
Preheat oven to 400deg. F.
Place 1 phyllo sheet on work surface so that 1 long side is parallel to edge of work surface. Cover remaining phyllo sheets with plastic wrap and a damp towel until needed. Brush phyllo sheet lightly with melted butter. Fold in half crosswise like a book. Brush lightly with melted butter. Place 1 chicken breast so that the long side is 2 inches from the bottom of the phyllo edge, centering it between the sides of the phyllo. Season chicken with salt and pepper. Spoon 1 generous tablespoon of pesto over the chicken breast. Sprinkle with 1/4 cup cheese. Fold bottom of phyllo over chicken. Fold short sides of phyllo over chicken. Roll up jelly roll style. Place seam side down on a large baking sheet. Brush with melted butter. Repeat with remaining phyllo/chicken breasts. Refrigerate unused pesto for another use.
Bake until chicken is cooked through and phyllo is golden, about. 25 minutes. Transfer to plates. Bring garlic sauce to a simmer and spoon over chicken. Serve.