Crispy Prosciutto-Wrapped Chicken with Sweet-Tart Cherry Gastrique

This prosciutto-wrapped chicken is a restaurant-quality dish that’s surprisingly simple to make at home. Tender chicken cutlets are wrapped in salty prosciutto, seared until crispy, then roasted alongside sweet carrots and fresh green beans. The real star is the cherry gastrique-a glossy, sweet-and-sour sauce made with caramelized brown sugar, red wine vinegar, dried cherries and a touch of butter. It’s complex, balanced and absolutely delicious.

Perfect for a weeknight dinner or a special occasion, this recipe delivers big flavor with minimal fuss. Serve the sliced chicken over a bed of roasted vegetables and drizzle generously with the cherry gastrique. Your family will think you spent hours in the kitchen!

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and top positions. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim green beans if needed. Trim and thinly slice scallions, separating whites from greens; mince the whites finely.
2. Toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Roast on the middle rack until browned and tender, 20-25 minutes.
3. Pat chicken dry with paper towels; season all over with pepper (prosciutto is salty, so no extra salt needed). On a clean work surface, lay two slices of prosciutto side by side. Place one chicken cutlet along the bottom edges. Tightly roll the prosciutto around the chicken. Repeat with remaining prosciutto and chicken.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the wrapped chicken and sear until browned and crispy, 2-3 minutes per side. Turn off heat; transfer chicken to one side of a second baking sheet. Wipe out the pan. Add green beans to the empty side of the sheet, toss with a drizzle of oil, salt and pepper. Roast on the top rack until chicken is cooked through and green beans are browned and tender, 15-18 minutes. Transfer chicken to a cutting board.
5. When chicken has about 6 minutes left, add brown sugar in a single layer to the pan used for chicken. Heat over medium-high heat without stirring until sugar melts. Remove pan from heat; carefully add scallion whites, dried cherries, red wine vinegar, chicken stock concentrate, ½ cup water and 1 tablespoon butter (for 4 servings, use ¾ cup water and 2 tablespoons butter).
6. Return the pan to medium-high heat. Stir, scraping up caramelized sugar from the bottom. Cook, stirring constantly, until sugar dissolves completely. Simmer, stirring occasionally, until syrupy, 2-4 minutes (don’t reduce too much; it will thicken as it cools). Turn off heat; stir in scallion greens and pepper.
7. Slice chicken crosswise. Divide chicken, carrots and green beans among plates. Spoon cherry gastrique over chicken and serve.

Recipe Tips

FAQ

Can I use fresh cherries instead of dried?

Dried cherries are best for this gastrique because they hold their shape and provide concentrated sweetness. Fresh cherries would release too much liquid and change the texture.

What can I substitute for prosciutto?

Thinly sliced pancetta or even bacon (par-cooked) can work, but the flavor and saltiness will vary. Adjust seasoning accordingly.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F. If you don’t have a thermometer, cut into a piece to check that the meat is no longer pink and juices run clear.