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Prosciutto Wrapped Chicken Breasts with Orange-Cranberry Jus

Prosciutto Wrapped Chicken Breasts with Orange-Cranberry Jus


"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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55 m servings 459 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 11
  1. 16 Ratings

Most helpful positive review

Tasted better w a bit of Rosemary.

Most helpful critical review

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.

Most helpful
Most positive
Least positive

Tasted better w a bit of Rosemary.

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 th...

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

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 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...

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 t...

It was OK - wish it had more flavor, but then again I didn't make the dipping sauce!

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