Best Prosciutto Wrapped Chicken Breasts With Orange Cranberry Jus Recipes

Prosciutto-Wrapped Chicken Breasts image

Provided by buzzsau

Time 25m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1/2 teaspoon black pepper
salt
4 slices prosciutto
2 tablespoons fresh oregano or 1 1/2 teaspoons dried oregano
3 -4 tablespoons olive oil
8 garlic cloves, unpeeled
1/2 cup dry white wine

Steps:

Season the chicken with 1/2 teaspoon pepper and salt to your liking.
Lay the proscuitto on a cutting board or plate and sprinkle with the oregano.
Lay each chicken breast on a slice of prosciutto and wrap the prosciutto around the chicken.
Heat the oil and garlic in a large skillet (try to use a stainless steel skillet for the deglazing later) over medium heat.
Add the chicken and cook until the proscuitto is crisp and the chicken is cooked through, 6 to 7 minutes per side. (I used a splatter screen because it can really splatter!).
Transfer the chicken and garlic to plates.
Put white wine in skillet and scrape bottom of pan to deglaze. Simmer until reduced by half, 3 to 4 minutes.
Spoon sauce over chicken.

Prosciutto-Wrapped Chicken Breast image

Provided by Geoffrey Zakarian

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts
1/2 cup sun-dried tomatoes, chopped
4 ounces ricotta cheese
3 tablespoons chopped walnuts
1 tablespoon finely minced fresh sage
1 large egg yolk
Kosher salt and freshly cracked black pepper
6 slices prosciutto
1 tablespoon canola oil
2 tablespoons capers, rinsed
1 shallot, finely diced
1 cup chicken stock
1 tablespoon butter
1 tablespoon finely chopped fresh parsley
Juice of 1/2 lemon

Steps:

Preheat the oven to 375 degrees F.
Using a small knife, make an incision in the top rounded end of a chicken breast, cutting through the center and to the ends without breaking the sides, to form a pocket for the stuffing.
Combine the tomatoes, ricotta, walnuts, sage and egg yolk in a small bowl and season with salt and pepper. Using a spoon (or place the filling into a piping bag without a tip), stuff one of the chicken breasts with half of the ricotta mixture. Seal the cut end of the chicken closed using a toothpick. Repeat with the other chicken breast.
Lay the prosciutto into 2 sheets (3 pieces each) and roll around each stuffed breast. Season the chicken with salt and pepper.
Heat the canola oil in a large, ovenproof saute pan until almost smoking. Sear the chicken breasts on the seam side of the prosciutto, then flip and transfer the pan to the oven. Roast until the center of the chicken registers 160 degrees F, 12 to 15 minutes.
Remove the chicken from the pan, add the capers and shallots and cook over medium-high heat for 1 minute to soften the shallots. Add the chicken stock and cook until reduced by half, then swirl in the butter. Add the parsley and lemon juice and season with salt and pepper.
Slice the chicken and serve with the sauce over the top.