In a skillet, heat 2 tablespoons of oil over medium high heat; add garlic and onions, and sauté until translucent (about 3 minutes).
Add spinach, bouillon seasoning, salt and pepper; sauté until spinach is just wilted, about 2 minutes. Remove from heat and allow to cool.
Place each chicken breast half between two sheets of heavy-duty plastic wrap; using a meat mallet or rolling pin, flatten to ¼-inch thickness.
Spread ¼ cooked spinach mixture and ¼ cup shredded cheese onto ? of chicken breast, leaving a clean border without any filling.
Roll chicken breast tightly starting with filling side first, making sure no filling spills out.
Lightly coat rolled chicken breast in flour, eggs and bread crumbs.
Heat ½ cup oil in a large skillet over medium-high heat. Brown breaded chicken breast for about 1 minute on each side.
Place browned chicken on a baking sheet and bake for 10 to 5 minutes, until the center of breast reads 165 degrees.
In a medium sauce pan, heat 2 tablespoons oil on medium high. Add 2 garlic cloves, 2 tablespoons chopped onion, bay leaves and thyme. Stir and cook for about 5 minutes until onion is translucent.
Pour cooked spice mixture into blender, add red chile sauce and puree until smooth.
Heat two tablespoons oil in same sauce pan on medium high heat; add chile sauce mixture, tomato puree, salt and one cup water. Bring to a boil and cook for about 5 minutes until thickened. Adjust seasoning if needed.
Top chicken breasts with red chile sauce and serve.