INGREDIENTS

INSTRUCTIONS

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)

A Message from our Provider:

“No God, no peace. Know God, know peace.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 679
Calories From Fat: 256
Total Fat: 28.6g
Cholesterol: 93.7mg
Sodium: 1706.3mg
Potassium: 578.7mg
Carbohydrates: 62.8g
Fiber: 4.4g
Sugar: 22.4g
Protein: 38.5g