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Prosciutto Wrapped Chicken Breasts with Orange-Cranberry Jus

Prosciutto Wrapped Chicken Breasts with Orange-Cranberry Jus

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Garlic-stuffed chicken breasts are wrapped with prosciutto, roasted until the prosciutto is crispy, then served with a orange-cranberry jus. This impressive dish is delicious and goes especially well with roasted potatoes, broccoli and baby carrots.

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Nutrition

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  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 644 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a glass baking dish.
  2. Mix the minced garlic into the softened butter. Cut a slit into the side of each chicken breast to make a pocket, and fill with the garlic butter. Wrap each chicken breast with two slices of prosciutto to form a bundle. Place into baking dish, seam-side down, and pour in chicken stock.
  3. Bake chicken in preheated oven until no longer pink, about 30 minutes. Once finished, remove chicken from oven and cover with a sheet of aluminum foil. Allow to rest for 10 minutes.
  4. Meanwhile, bring the cooking liquid from the chicken, the orange juice and the sugar to a simmer in a saucepan over medium-high heat. Stir in cranberries, and cook until they begin to pop, about 10 minutes. Strain through a mesh sieve, pressing to expel all of the juice. Discard the solids. To serve, cut each breast into several slices, place the slices onto serving plates, and drizzle with cranberry jus.
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Reviews

Gavin
5
5/9/2011

Tasted better w a bit of Rosemary.

suelaw
5
8/18/2007

This recipe was wonderful. Nice flavor and easy to make. I used canned cranberries instead. Chicken was moist and full of flavor.

Sizzlin' Mamma
4
9/10/2009

I found the chicken to be a little tasteless the first time I tried the recipe, so the second time I doubled the garlic, reduced the amount of chicken stock, and added a little brie cheese to the center. I also found that the dish was better with some sweet cranberry SAUCE instead of the jus. First attempt was a 3 star, but the 2nd with the brie was a 5... So I gave it 4 stars.