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  Recipe Home » Poultry » CHICKEN AND GUAVA FILLED BUNDLES
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  CHICKEN AND GUAVA FILLED BUNDLES
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 300
Ingredients:
Bundles:
4 boneless, skinless chicken breast halves
1/4 tsp. salt
1/4 tsp. dried oregano leaves
1/8 tsp. pepper
1 garlic clove, minced
2 oz. guava paste
4 thin slices cooked ham
1/4 C. fresh cilantro, finely chopped
1 Tbls. oil
8-oz. can refrigerated crescent dinner rolls
Sauce:
6 oz. guava paste
1/4 C. dry sherry
1/2 C. chopped fresh cilantro
1/2 tsp. beef-flavor instant bouillon
Instructions:
Place one chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4-inch thick. Repeat with remaining chicken breasts. In small bowl, combine salt, oregano, pepper and garlic; mix well. Sprinkle evenly over chicken breasts. Form guava paste into four 2x 1/2 x1/2 -inch strips and place one on each ham slice. Spoon about a Tbls. of cilantro over each strip of guava paste. Fold ham around guava and cilantro to form a roll. Place one roll on narrow end of each chicken half; roll up, jellyroll fashion. Secure with toothpicks. Heat 1 Tbls. oil in skillet over medium heat; add chicken rolls, seam side down. Cook covered for 6 minutes or until no longer pink, turning once halfway through cooking. Remove toothpicks. Place chicken on paper towels; pat dry. Heat oven to 375. Separate dough into 4 rectangles; firmly press perforations to seal. Place one chicken roll on each rectangle. Fold dough over chicken; press edges to seal. Place, seam side down, on ungreased cookie sheet. Cut slits in tops to allow steam to escape. Bake for 13 to 18 minutes or until golden brown. Meanwhile, in small saucepan over low heat, combine all sauce ingredients; cook and stir until guava paste melts. Simmer until sauce thickens. Place chicken bundles on serving plates; top with sauce. Garnish with additional cilantro, if desired. Serve immediately.
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