Lay the chicken breast on a piece of cling wrap long enough to fold back over the breast. Pound the meat with a mallet or heavy skillet. If you are using tenders, lay them side by side with a ½ inch overlap.
Thoroughly mix the vegetables (except the cilantro) and cheeses and spread out in a line across the flattened chicken (after folding the cling wrap off the top).
Using the bottom of the cling wrap as a tool (much like using a sushi mat), gently roll the chicken into a tube around the mixture. Fasten with toothpicks if necessary.
Bring some oil to a high heat in a skillet and carefully place the roll in the skillet. Brown on all sides, being very careful when turning the roll.
Preheat a cookie sheet in the oven.
Roll out the pastry to insure that the seams don’t separate. Place the seared roll in the center of the pastry sheet and sprinkle with the cilantro.
Fold the pastry up and over the roll and press the overlap together. Pinch the ends to seal the loaf.
Brush the top with the remaining oil to get a nice browning.
Place on the cookie sheet and bake for 30 minutes, watching closely after 20. Ovens vary.