Prosciutto-Wrapped Herb-Stuffed Chicken
with Cranberry Pan Sauce, Garlic Mashed Potatoes & Roasted Brussels Sprouts
- Milk
- Wheat
This prosciutto-wrapped chicken, stuffed with an herby filling, delivers restaurant-quality elegance at home. The salty prosciutto creates a crispy exterior while cranberry pan sauce adds sweet-tart balance. Served with garlicky mashed potatoes and caramelized roasted Brussels sprouts, this dish is a perfect dinner party showstopper that’s also surprisingly weeknight friendly!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ teaspoon
Dried Rosemary
2 unit
Croutons
(Contains: Wheat, Milk)
16 ounce
Potatoes
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
½ teaspoon
Dried Thyme
1 unit
Cranberry Jam
12 ounce
Chicken Cutlets
2 ounce
Prosciutto
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
5 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. 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 (½ cup for 4), then drain and return potatoes to pot; cover and set aside until ready to use in Step 7.
- While potatoes cook, 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. (For 4 servings, spread Brussels sprouts out across entire sheet.)
-
Melt 2 TBSP butter (4 TBSP for 4 servings) in a medium pan over medium-high heat. Add half the shallot, half the thyme, half the rosemary, salt, and pepper (all the thyme and all the rosemary for 4). Cook, stirring occasionally, until shallot is softened, 2-3 minutes.
-
Add croutons, half the garlic powder, and ¼ cup water (½ cup for 4). Cook, stirring, until water has almost evaporated, 30-60 seconds.
-
Turn off heat; transfer to a small bowl. Wipe out pan.
- Pat chicken* 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 and discard top layer of wrap.
-
Evenly spread stuffing over chicken. Starting at bottom, tightly roll chicken over stuffing, removing plastic wrap as you go.
-
Arrange prosciutto on clean work surface. Working one at a time, tightly roll prosciutto around chicken.
- Place wrapped chicken on opposite side of baking sheet from Brussels sprouts. Brush with 2 tsp olive oil (4 tsp for 4 servings ). Roast on top rack until chicken is cooked through, 14-16 minutes. (For 4, arrange chicken on a second sheet; roast chicken on top rack and Brussels sprouts on middle rack.)
-
Remove sheet from oven. Carefully transfer chicken to a cutting board; return Brussels sprouts to top rack and continue roasting until browned and tender, 4-6 minutes more.
- Meanwhile, heat a drizzle of oil in pan used for stuffing over medium-high heat. Add remaining shallot; cook, stirring, until softened, 2-3 minutes. Stir in jam, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Cook until thickened, 1-2 minutes.
-
Turn off heat; stir in 1 TBSP butter (2 TBSP for 4), salt, and pepper.
- To pot with drained potatoes, add sour cream, remaining garlic powder, and 2 TBSP butter (4 TBSP for 4 servings). Mash, adding splashes of reserved potato cooking liquid as needed, until smooth. Season with salt and pepper.
-
Slice chicken crosswise.
-
Divide chicken, mashed potatoes, and Brussels sprouts between plates. Spoon pan sauce over chicken and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The prosciutto-wrapped chicken with cranberry pan sauce delivers impressive, Thanksgiving-inspired flavors that wowed even picky eaters 🎉. Many loved the sauce, though a few found the rosemary and thyme in the stuffing overpowering.
- Ease of prep: This one takes real effort — pounding, stuffing, and rolling the chicken is the trickiest part, and most reviewers noted it took well over 45 minutes. Save it for a weekend or a night when you have extra time.
- Suggestions: Go easy on the rosemary, as several found it dominated the dish; also, since prosciutto is already salty, hold back on seasoning the chicken before rolling. A few suggested adding cheese to the stuffing for richness, and one tip: put the Brussels sprouts in 4 minutes before the chicken to avoid smoking from drippings.
- Leftovers: One reviewer sliced leftover chicken over a spring-green and pear salad for a fantastic next-day meal.
- Cooking tips: If the sauce doesn't thicken, add a small amount of cornstarch; some also wanted more cranberry jam for a stronger sauce flavor. The chicken may need a few extra minutes beyond the stated time to reach 165°F — use a thermometer to be sure.
Reviews from our home cooks
This is my first box and the first meal I've made. So good, a little sweet a little salty, creamy garlic potatoes and crispy Brussels sprouts (I like mine crispy and slightly charred). Super easy, directions were easy to follow and I absolutely love the timers already set up for me.
It was great except for the fact it actually took me about an hour and a half. It said "easy prep" and I would argue with that. The Brussels took a long time to clean. The potatoes needed diced and shallots. Not to mention the pounding and wrapping of the meat. It was a great meal but falsely described.
Oh bloody hell this was good. The sprouts were tender and crispy; and the prosciutto crisp and flaky around a moist and tender chicken. I need to replicate that cranberry jam. It has...potential.
My husband and I cooked this recipe together and he said "this is pretty damn good." The recipe was simple and our meals are giving us an excuse to cook together without having to decide "what's for dinner."
Took a little long to make but it was worth it. Also, I think cranberries would have been good in the stuffing.
I wish it had a little more cranberry jam for the sauce. That being said; it was fantastic.
The wrapping of the chicken was messy and not pretty. But the taste made up for it!
I recommend adding shallot to the brussels sprouts, and some type of balsamic glaze. Turned out amazing
Steamed veges better. Dressing was too wet and bland, but kept meat moist! Didn't care for mashed potatoes without any gravy, so made baked potato.
Delicious and fun challenge meal. Wished the chicken cutlets had better cuts.
