Ingredients
- 8 guava paste
- 8 pillsbury
- 4 rectangles
- 2 of plastic wrap (pieces)
- 1 garlic clove
- 1/2 between
- 100 gr cilantro (chopped fresh)
- 60 ml dry sherry
- 5 ml oil
- 5 ml oil in skillet over heat
- 2 gr beef-flavor instant
- 1 gr salt
- 1 gr oregano leaves (dried)
- 1 gr pepper
- 4 slices ham (thin cooked)
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. ( two third cup sauce)
