To make the ancho puree, boil the water and remove from heat. Add the chilis and let soak for atleast 30 minutes. Remove the peppers, reserving the water, and remove stems and seeds. Puree peppers, cilantro, garlic and 1/2 cup of the water in a food processor or blender.

To make the Blackberry-Ancho sauce, melt the butter in a medium sauce pan over medium-high heat and add celery, carrot and onion. Cook until tender, about 5 minutes. Add remaining ingredients and bring to a boil. Cook uncovered until mixture reduces by at least half. Strain out solids.

To make the chicken roulade, preheat oven to 450F. Saute garlic and spinach in 1 teaspoon oil and cool in the refrigerator or over ice. Lay out chicken breasts and evenly distribute spinach between the breasts, laying it out long-ways. Roll up chicken and tie with string. Sprinkle evenly with ancho chili powder. Heat 2 teaspoons oil over medium-high heat in a large, oven-proof skillet (I like cast-iron for this). Lay out rolls in the skillet and sear each side, 2-3 minutes each. Place the skillet in the oven and bake for 10 minutes.

One serving is 1/2 a roulade and 1/4-1/3 cup sauce.