*  Exported from  MasterCook  *
 
                       CHICKEN & GUAVA-FILLED BUNDLES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----BUNDLES-----
    4                    Boneless, skinless
                         -chicken breast halves
      1/4   t            Salt
      1/4   t            Dried oregano leaves
      1/8   t            Pepper
    1                    Garlic clove, minced
    2       oz           Guava paste*
    4                    Thin slices cooked ham
      1/4   c            Fresh cilantro, finely
                         -chopped
    1       T            Oil
    8       oz           Can Pillsbury
                         -Refrigerated Crescent
                         -Dinner Rolls
                         -----SAUCE-----
    6       oz           Guava paste*
      1/4   c            Dry sherry
      1/2   c            Chopped fresh cilantro
      1/2   t            Beef-flavor instant
                         -bouillon
 
   *Guava paste is available in Mexican & Spanish groceries.  If
   you cannot find it, you can substitute the same amount of
   jellied cranberry sauce. 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″ 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
   2 x 1/2 x 1/2″ strips and place one on each ham slice.  Spoon
   about a tablespoonful of cilantro over each strip of guava paste.
   Fold ham around guava and cilantro to form a foll.  Place one roll
   on narrow end of each chicken half; roll up, jelly-roll fashion.
   Secure with toothpicks.  Heat 1 T 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 degrees.  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. (2/3 cup sauce)
  
 
 
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