Prosciutto Wrapped Chicken Breasts with Orange-Cranberry Jus

Recipe View Preheat oven to 350 degrees F (175 degrees C). Lightly grease a glass or ceramic baking dish. (5 minutes)

Recipe View In a small bowl, combine the minced garlic and softened butter until well blended. Cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through. Stuff each pocket with the garlic butter mixture. (15 minutes)

Recipe View Wrap each stuffed chicken breast with two slices of prosciutto, overlapping slightly to ensure the chicken is fully covered. Place the wrapped chicken breasts into the prepared baking dish, seam-side down. Pour the chicken stock around the chicken. (10 minutes)

Recipe View Bake in the preheated oven until the chicken is cooked through and the prosciutto is crispy, about 30-35 minutes. Use a meat thermometer to ensure the internal temperature reaches 165 degrees F (74 degrees C). (35 minutes)

Recipe View Remove the chicken from the oven and tent loosely with aluminum foil. Let rest for 10 minutes to allow the juices to redistribute, resulting in a more tender and flavorful chicken. (10 minutes)

Recipe View While the chicken is resting, prepare the orange-cranberry jus. In a saucepan, combine the cooking liquid from the baking dish (strain it first to remove any browned bits), orange juice, and sugar. Bring to a simmer over medium-high heat. (5 minutes)

Recipe View Stir in the fresh cranberries and cook until they begin to soften and burst, about 8-10 minutes. (10 minutes)

Recipe View Strain the mixture through a fine-mesh sieve, pressing on the solids to extract as much juice as possible. Discard the solids. (5 minutes)

Recipe View To serve, slice each chicken breast into 1/2-inch thick slices. Arrange the slices on serving plates and drizzle generously with the warm orange-cranberry jus. Garnish with fresh herbs, if desired.