- home |
- My Recipe Box |
- My Recipe Page |
- My Cookbooks |
- Add a Recipe |
- Settings |
- Sign In |
- Sign Up
| Bundles | |||
| 4 | each | chicken breast halves, boneless and skinless | |
| 1/4 | teaspoon | salt | |
| 1/4 | teaspoon | oregano leaves | dried |
| 1/8 | teaspoon | black pepper | |
| 1 | clove | garlic | minced |
| 2 | ounces | guava jelly | * |
| 4 | slices | ham | cooked |
| 1/4 | cup | cilantro | finely chopped |
| 1 | tablespoon | vegetable oil | |
| 8 | ounces | crescent roll dough | |
| Sauce | |||
| 6 | ounces | guava jelly | * |
| 1/4 | cup | sherry | dry |
| 1/2 | cup | cilantro | chopped |
| 1/2 | teaspoon | beef bouillon | |
*Guava paste is available in Mexican and 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 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 2 x 1/2 x 1/2 inch 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.
| Not a member? You can still rate this recipe! |
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Ordering wine in a fine restaurant can be intimidating and confusing to say the least. Perusing a typical wine list can be as daunting as the instructions of a do-it-yourself project. There are three ...
Fantastic quick and delicious recipe. Had it cold with vege and meat dish last night then added mushrooms and ate it hot for lunch today. Very versatile and so easy! Make this one.