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1
*Guava paste is available in Mexican and Spanish groceries.
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2
If you cannot find it, you can substitute the same amount of jellied cranberry sauce.
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3
Place one chicken breast half between 2 pieces of plastic wrap or waxed paper.
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4
Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick.
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5
Repeat with remaining chicken breasts.
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6
In small bowl, combine salt, oregano, pepper and garlic; mix well.
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Sprinkle evenly over chicken breasts.
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8
Form guava paste into four 2 x 1/2 x 1/2 inch strips and place one on each ham slice.
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9
Spoon about a tablespoonful of cilantro over each strip of guava paste.
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10
Fold ham around guava and cilantro to form a foll.
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11
Place one roll on narrow end of each chicken half; roll up, jelly-roll fashion.
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Secure with toothpicks.
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13
Heat 1 tablespoon oil in skillet over medium heat; add chicken rolls, seam side down.
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Cook covered for 6 minutes or until no longer pink, turning once halfway through cooking.
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15
Remove toothpicks.
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16
Place chicken on paper towels; pat dry.
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17
Heat oven to 375F (190C).
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18
Separate dough into 4 rectangles; firmly press perforations to seal.
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19
Place one chicken roll on each rectangle.
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20
Fold dough over chicken; press edges to seal.
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21
Place, seam side down, on ungreased cookie sheet.
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22
Cut slits in tops to allow steam to escape.
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23
Bake for 13 to 18 minutes or until golden brown.
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Meanwhile, in small saucepan over low heat, combine all sauce ingredients; cook and stir until guava paste melts.
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25
Simmer until sauce thickens.
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26
Place chicken bundles on serving plates; top with sauce.
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27
Garnish with additional cilantro, if desired.
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28
Serve immediately.
