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1
Preheat the oven to 400 deg.
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2
Lay the puff pastry out to thaw.
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3
Lay the chicken breast on a piece of cling wrap long enough to fold back over the breast. Pound the meat with a mallet or heavy skillet. If you are using tenders, lay them side by side with a 1/2 inch overlap.
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4
Thoroughly mix the vegetables (except the cilantro) and cheeses and spread out in a line across the flattened chicken (after folding the cling wrap off the top).
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5
Using the bottom of the cling wrap as a tool (much like using a sushi mat), gently roll the chicken into a tube around the mixture. Fasten with toothpicks if necessary.
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6
Bring some oil to a high heat in a skillet and carefully place the roll in the skillet. Brown on all sides, being very careful when turning the roll.
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7
Preheat a cookie sheet in the oven.
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8
Roll out the pastry to insure that the seams don't separate. Place the seared roll in the center of the pastry sheet and sprinkle with the cilantro.
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9
Fold the pastry up and over the roll and press the overlap together. Pinch the ends to seal the loaf.
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10
Brush the top with the remaining oil to get a nice browning.
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11
Place on the cookie sheet and bake for 30 minutes, watching closely after 20. Ovens vary.
