4 anaheim (or 8 small ones)
2 organic free range chicken breasts
1 can organic diced stewed tomatoes
1 onion
2 eggs
olive oil
cumin 
chili powder
cyaene pepper, salt, pepper
fresh cilantro for garnish (opt)
Preparation
Place chicken breast in 8×8 pan with can of stewed tomatoes, cumin, chili powder, a pinch of cayenne and some salt and pepper. Bake at 350 for about 40 min. (I cooked mine on the grill then diced it up)
Wash your chilies and roast them directly over a gas burner or bbq grill, rotate with tongs until all skins are black and burnt. Once they are done remove from burner place them in a paper bag and close tightly. Let sit for 10 min then remove from bag and peel off skin. It should come off easily. Alternative to paper bag is I place my in a dry thin dish cloth this helps create the steam).
Take each pepper and slice down the side (like a pocket) and remove seeds and veins, set aside.
Chop onion and in a medium saucepan heat 1 tbsp olive oil and add onion, cook until tender and translucent. Remove onions from pan and set pan aside (you will use it later).
Separate whites from yellow of eggs and beat whites with electric mixer until they form stiff peaks. Fold in 1 egg yolk into batter
When chicken is done cooking shred with fork and or chop into small pieces, then add in onion.
Pre heat saucepan and add more oil. Take roasted and de seeded chili and dip into egg batter, cook on all sides in same pan you used to cook onions in. Each side with take a min or two and should turn golden brown. let sit on paper towel to cool, then stuff with chicken mixture.
When all peppers are stuffed, place them in baking dish and bake for 20 min at 350. This should heat all the ingredients and help blend the flavors.
Make red sauce with half can tomato paste, enough water or broth to make sauce consistency, add 1 Tbs cumin, 1 tsp chili powder, 1/2 tsp cayenne, salt and pepper.
Top chilies with sauce and serve with homemade guacamole
