Rating: 4 stars 4
16 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a glass baking dish.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

459 calories; protein 36.6g; carbohydrates 33.4g; fat 19.8g; cholesterol 131.1mg; sodium 643.5mg. Full Nutrition
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