For Chipotle Puree: In blender or food processor, puree peppers. Set aside. (Store extra chipotle puree in refrigerator for up to three weeks. Puree is a great way to add a quick blast of smoky heat to salsas, sauces and eggs.)
For Marinade: In large bowl mix together chipotle puree, tomato puree, lime juice, cumin, coriander and honey. Remove 1/2 cup of marinade and set aside in small bowl. Refrigerate for later use.
For Chicken Breasts: Place chicken in marinade, turn to coat. Cover bowl with plastic wrap and refrigerate for 6 hours to overnight.
Remove chicken from bowl and wipe off excess marinade. Season with salt and pepper.