Prosciutto-Wrapped Chicken with Cranberry Pan Sauce, Garlic Mashed Potatoes and Roasted Brussels Sprouts

This prosciutto-wrapped chicken is a stunning centerpiece for any dinner table. The chicken is pounded thin, stuffed with a savory herbed crouton mixture, then rolled and wrapped in salty prosciutto that crisps up beautifully in the oven. A tangy cranberry pan sauce, made with jam and chicken stock, adds a sweet-tart finish that perfectly complements the rich flavors.

On the side, creamy garlic mashed potatoes and caramelized roasted Brussels sprouts round out the meal. Despite its elegant presentation, this dish comes together in under an hour, making it ideal for both special occasions and impressive weeknight dinners.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried RosemaryView ingredient guideLike ingredientDislike ingredient

2 unit CroutonsView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Peel and dice potatoes into ½-inch pieces. Place in a medium pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ¼ cup potato cooking liquid, then drain and return potatoes to pot; cover and set aside.
2. While potatoes cook, trim Brussels sprouts and halve or quarter lengthwise depending on size. Halve, peel and finely dice shallot. Lightly crush croutons in their bag. Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, salt and pepper.
3. Melt 2 tablespoons butter in a medium pan over medium-high heat. Add half the shallot, half the thyme, half the rosemary, salt and pepper. Cook, stirring occasionally, until shallot is softened, 2-3 minutes. Add crushed croutons, half the garlic powder and ¼ cup water. Cook, stirring, until water has almost evaporated, 30-60 seconds. Transfer stuffing to a small bowl; wipe out pan.
4. Pat chicken dry with paper towels; season all over with salt and pepper. Place between two large pieces of plastic wrap and pound to ¼-inch thickness. Remove top layer of wrap. Evenly spread stuffing over chicken. Starting at the bottom, tightly roll chicken over stuffing, removing plastic wrap as you go.
5. Lay two slices of prosciutto side by side on a clean surface. Place a chicken roll at the bottom and tightly roll prosciutto around chicken. Repeat with remaining prosciutto and chicken. Place wrapped chicken on the opposite side of the baking sheet from Brussels sprouts. Brush chicken with 2 teaspoons olive oil.
6. Roast on top rack until chicken is cooked through, 14-16 minutes. Remove sheet from oven; transfer chicken to a cutting board. Return Brussels sprouts to top rack and continue roasting until browned and tender, 4-6 minutes more.
7. Meanwhile, heat a drizzle of oil in the same pan over medium-high heat. Add remaining shallot; cook until softened, 2-3 minutes. Stir in cranberry jam, chicken stock concentrate and ¼ cup water. Cook until thickened, 1-2 minutes. Turn off heat; stir in 1 tablespoon butter, salt and pepper.
8. To the pot with drained potatoes, add sour cream, remaining garlic powder and 2 tablespoons butter. Mash, adding splashes of reserved potato cooking liquid as needed, until smooth. Season with salt and pepper.
9. Slice chicken crosswise. Divide chicken, mashed potatoes and Brussels sprouts between plates. Spoon cranberry pan sauce over chicken and serve.

Recipe Tips

FAQ

Can I use boneless skinless chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Simply slice them in half horizontally to create thinner cutlets, then pound to ¼-inch thickness.

Can I make this dish ahead of time?

You can prepare the stuffing and wrap the chicken a few hours ahead. Refrigerate until ready to roast. The mashed potatoes can also be made ahead and reheated with a splash of milk.

What can I substitute for cranberry jam?

You can use any berry jam, such as raspberry or cherry or even a dollop of whole berry cranberry sauce.