About this recipe:Chicken breasts wrapped in Parma ham and served with a freshly cooked cranberry sauce.
For the cranberry jus
5 tablespoons caster sugar
100ml (3 ½ fl oz) orange juice
150g (5 oz) fresh cranberries
For the chicken
50g butter, softened
2 garlic cloves, crushed
4 large chicken breast fillets
8 slices Parma ham
300ml (1/2 pint) hot chicken stock
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat the oven to 180 C / Gas mark 4.
To prepare the jus: In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until they start to pop (about ten minutes). Remove from heat and transfer to a bowl. You may wish to sieve the jus at this point. The jus will thicken as it cools.
To prepare the chicken, beat together the butter and garlic in a bowl. Make a deep slit in each chicken breast. Spread the butter and garlic mixture inside each chicken breast and close the chicken back together. Wrap each breast in two slices of Parma ham. Place in a roasting tin. Pour the hot stock around the chicken.
Roast for 30 minutes in the preheated oven. If serving roast potatoes, cook them in a roasting tin when the chicken goes into the oven.
Remove the chicken from the oven and out of the roasting pan and cover with aluminium foil. Leave for ten minutes. If serving vegetables, steam them now.
Slice the chicken and drizzle over the cranberry jus. Serve with vegetables.