-Place the following in a small saucepan and add enough water to cover:

1 large boneless, skinless chicken breast

2 whole garlic cloves

-Bring to a boil, then reduce heat, and simmer until chicken has cooked through, about 15 minutes.

-Transfer chicken to a large bowl, reserving cooking liquid and garlic.

-Cover chicken loosely with plastic wrap to prevent it from drying out.

-Let cool slightly, then shred it into ½ inch pieces and cover.

-Wash and take the skins off 1 pound of tomatillos.

-Add tomatillos to reserved cooking liquid. Bring to a boil.

-Reduce heat and simmer until tender, about 5-7 minutes.

-Drain, and puree tomatillos and garlic in a blender.

-Then add the following to the blender:

¼ cup cilantro leaves

2 TBS fresh lime juice

½ tsp sea salt

-Puree.

-Spread half the sauce in a 9-by-13-inch baking dish.

-Preheat oven to 375 degrees.

-Cut 6-8 ancho peppers in half the long way, scrape out some of the seeds but leave the stem intact as possible.

-Grate ½ pound summer squash.

-Heat 1 TBS butter in a skillet over medium heat.

-Add squash and cook until tender, about 3 minutes.

-Let cool slightly.

-Toss squash with 1 ounce crumbled chevre goat cheese, the chicken and remaining sauce.

-Mound ½ cup mixture into each ancho.

-Place in prepared dish, dot with another 1 ounce goat cheese.

-Cover, and bake until heated through, about 25 minutes.

-Uncover, and let stand 5 minutes.

-Drizzle with sauce from dish, and garnish with cilantro sprigs.