Recipe by Patches
"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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4 (6 ounce)
skinless, boneless chicken breast halves
8 thin slices
1 1/4 cups
1 1/2 cups
Tasted better w a bit of Rosemary.
I would probably NOT make again. Turned out fine but sauce lacked something. I love proscuitto, and chicken and cranberries, but this was just fair, in my opinion.
This recipe was wonderful. Nice flavor and easy to make. I used canned cranberries instead. Chicken was moist and full of flavor.
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.
This was pretty good. The cranberry au jus was a little too sweet for me, so next time I will probably omit the sugar and cook the OJ down to more of a syrup consistency.
Absolutely delicious.. I will make this again.
This was really tasty and great for a holiday meal. Turkey and ham kinda get old but with the cranberries, it's a nice change for a Christmas meal. I used whole cranberry sauce and it turned out great!
Made it following the recipe exactly and didn't particularly like the end result... The tastes were just too conflicting--butter versus garlic versus cranberry versus prosciutto... it was just too much. :(
* Percent Daily Values are based on a 2,000 calorie diet.
Prosciutto Wrapped Chicken Breasts with Orange-Cranberry Jus
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 178
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It may look worky, but this elegant meal is surprisingly easy to prepare.
A wonderfully garlicky gourmet dish with chicken, vinegar, and mushrooms.
They go from stovetop to oven, and come out super moist and tender.