| 1 | *guava paste is available in mexican & spanish groceries. |
| 2 | If you cannot find it, you can substitute the same amount of jellied cranberry sauce. |
| 3 | Place one chicken breast half between 2 pieces of plastic wrap or waxed paper. |
| 4 | Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about ? thick. |
| 5 | Repeat with remaining chicken breasts. |
| 6 | In small bowl, combine salt, oregano, pepper and garlic; mix well. |
| 7 | Sprinkle evenly over chicken breasts. |
| 8 | Form guava paste into four 2 x ?x ? strips and place one on each ham slice. |
| 9 | Spoon about a tablespoonful of cilantro over each strip of guava paste. |
| 10 | Fold ham around guava and cilantro to form a foll. |
| 11 | Place one roll on narrow end of each chicken half; roll up, jelly-roll fashion. |
| 12 | Secure with toothpicks. |
| 13 | Heat 1 t oil in skillet over medium heat; add chicken rolls, seam side down. |
| 14 | Cook covered for 6 minutes or until no longer pink, turning once halfway through cooking. |
| 15 | Remove toothpicks. |
| 16 | Place chicken on paper towels; pat dry. |
| 17 | Heat oven to 375 degrees. |
| 18 | Separate dough into 4 rectangles; firmly press perforations to seal. |
| 19 | Place one chicken roll on each rectangle. |
| 20 | Fold dough over chicken; press edges to seal. |
| 21 | Place, seam side down, on ungreased cookie sheet. |
| 22 | Cut slits in tops to allow steam to escape. |
| 23 | Bake for 13 to 18 minutes or until golden brown. |
| 24 | Meanwhile, in small saucepan over low heat, combine all sauce ingredients; cook and stir until guava paste melts. |
| 25 | Simmer until sauce thickens. |
| 26 | Place chicken bundles on serving plates; top with sauce. |
| 27 | Garnish with additional cilantro, if desired. |
| 28 | Serve immediately. (2/3 cup sauce) |
