-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
-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.