Prosciutto Wrapped Chicken Breasts with Cranberry Sauce

Prosciutto Wrapped Chicken Breasts with Cranberry Sauce


22 people made this

A fresh way to enjoy tasty chicken breasts wrapped in prosciutto and served with a homemade cranberry sauce. An easy recipe for such a great taste.


Serves: 4 

  • Cranberry Sauce
  • 1/2 cup (100g) caster sugar
  • 1/2 cup (120ml) orange juice
  • 1 1/2 cups (140g) cranberries
  • Chicken
  • 60g butter, softened
  • 2 garlic cloves, crushed
  • 4 large chicken breast fillets
  • 8 slices prosciutto
  • 1 12/ cups (300ml) hot chicken stock

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Preheat the oven to 180 degrees C. Lightly grease a baking dish.
  2. Chicken: Mix the crushed garlic into the softened butter. Cut a slit into the side of each chicken breast to make a pocket then fill with the garlic butter.
  3. Wrap each chicken breast with two slices of prosciutto to form a parcel. Place into the baking dish with the seam-side down then pour in chicken stock.
  4. Bake the chicken in preheated oven until no longer pink; about 30 minutes. Remove the chicken from oven and cover with a sheet of foil. Allow to rest for 10 minutes.
  5. Sauce: 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.
  6. 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 (4)


Loved it!! Cooked them on the BBQ and they came out crispy on the outside, soft - 29 Sep 2011


Altered ingredient amounts. This recipe was wonderful. Nice flavor and easy to make. I used canned cranberries instead. Chicken was moist and full of flavor. - 29 Sep 2008


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. - 29 Sep 2008

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