For the sauce

1 (28-ounce) can chopped tomatoes, drained

2 tablespoons red wine vinegar

2 garlic cloves, finely chopped

1 tablespoon tomato paste

1 teaspoon ground cumin

1½ teaspoon paprika

Salt and freshly ground pepper

¼ cup olive oil

For the chicken

2 tablespoons olive oil

½ small red onion, finely chopped

3 garlic cloves, finely minced

2 (8-ounce) packages sliced white button mushrooms (about 4 cups)

Salt and freshly ground pepper

1 tablespoon dry sherry

½ teaspoon dried or fresh thyme

½ teaspoon ground coriander

4 boneless, skinless chicken breasts, tenderloin removed (and reserved for another meal) and trimmed of excess fat

2 teaspoons achiote powder

Thyme sprigs for garnish

Place tomatoes, garlic, tomato paste, cumin, paprika and vinegar in a food processor and pulse until well combined. With the motor running, slowly add olive oil in a thin stream and process until combined. Season to taste with sea salt and black pepper. Cover with plastic wrap and set aside on counter or in refrigerator.

Heat olive oil in a large skillet over medium high heat. Add onion and garlic and cook until onion is softened and just starting to brown, about 5 minutes, stirring occasionally. Reduce heat to medium low and add mushrooms. Season with salt and pepper and cook until mushrooms release their moisture, about 10 minutes, stirring a couple of times. Add sherry, thyme and coriander and continue to cook until mixture is dry, another 5 minutes. Turn off heat and set aside.

Place one chicken breast between two pieces of plastic wrap and pound until it is 1/4-inch thick using a flat meat mallet or rolling pin. Repeat with the other three breasts. Pat chicken dry with paper towels and season both sides with salt and pepper. Sprinkle skin side of chicken evenly with ground achiote powder and turn it over (this will be the outside of the roll). Place two heaping tablespoons of mushroom mixture in center of chicken breast and wrap top and bottom flaps tightly around the filling. Fold sides around to make a nice little package. Tightly wrap stuffed breast in a 12 X 18-inch sheet of plastic wrap, twisting ends like a candy wrapper. Knot the ends and wrap the roll in a sheet of aluminum foil. Repeat with remaining breasts and filling.

Bring large pot of water to a boil. Add chicken packages and reduce heat to medium low. Simmer chicken for 18 minutes. Carefully remove the rolls from the water; set aside to cool slightly.

While chicken cools, place tomato cumin sauce in small saucepan over medium high heat to warm through. Using kitchen shears, cut ends off foil packets and carefully remove foil and plastic from each rolled breast (use tongs if hot). Slice each breast into 1/2-inch discs. Place sliced rounds on a plate, drizzle with sauce and serve.

Serves 4.