Crispy Prosciutto-Wrapped Chicken with Cranberry Sauce and Garlic Mashed Potatoes

This impressive dish features tender chicken cutlets stuffed with a savory herb and crouton filling, then wrapped in crispy prosciutto. A quick cranberry pan sauce adds a perfect sweet-tart finish, while creamy garlic mashed potatoes and caramelized Brussels sprouts round out the meal.

Despite its elegant presentation, this recipe comes together in under an hour and uses simple ingredients. It’s ideal for a special weeknight dinner or a dinner party that feels restaurant-quality without the fuss.

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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

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Place in a medium pot with enough 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. Trim Brussels sprouts; halve or quarter lengthwise depending on size. Halve, peel and finely dice shallot. Lightly crush croutons in 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. Turn off heat; transfer stuffing to a small bowl. Wipe out pan.
4. Pat chicken cutlets dry with paper towels; season all over with salt and pepper. Place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until ¼ inch thick. Remove top layer of plastic. 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 beside each other on a flat surface. Place a chicken roll along the bottom edge 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 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, stirring, 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 pan sauce over chicken and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts in half horizontally to create thin cutlets, then pound to ¼-inch thickness.

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.

Can I prepare this dish ahead of time?

You can assemble the stuffed and wrapped chicken up to a day in advance and refrigerate. Roast just before serving.