Chicken & Guava-Filled Bundles
Submitted by kgnme
Pounded chicken breast stuffed with ham, guava paste, and cilantro, then wrapped in crescent dough and baked golden. Topped with a sweet guava-sherry sauce for a Latin-inspired showpiece.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the kind of recipe that makes people ask “how did you do that?" Thin-pounded chicken breasts get rolled around ham slices stuffed with guava paste and fresh cilantro, pan-seared, then wrapped in flaky crescent dough and baked until the pastry turns golden and crisp.
The guava-sherry sauce drizzled on top ties everything together with tropical sweetness and a boozy warmth that feels celebratory.
It sounds involved, but the steps are straightforward and the whole thing comes together in about 40 minutes. This is date-night cooking or holiday entertaining material.
Chef Tips
- Pound the chicken evenly to ¼ inch thick. Use plastic wrap on both sides to prevent tearing. Even thickness means even cooking and a tight, clean roll.
- Sear the rolls seam-side down first. This seals them shut so they hold their shape when you transfer them into the crescent dough.
- Can’t find guava paste? Jellied cranberry sauce is a solid stand-in. You’ll lose the tropical flavor but keep the sweet-savory contrast that makes this dish sing.
- Cut slits in the crescent dough tops. Steam needs to escape or the pastry will turn soggy instead of flaky.
Ingredients
Directions
*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 ¼ 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 ½ x ½ 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 tablespoon 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℉ (190℃).
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.
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