Tender chicken rolled in prosciutto and parcelled around a fragrant bourbon-infused stuffing.

Sponsored by IGA Liquor

November 9, 2026

Some festive occasions call for shortcuts; others deserve the thrill and theatre of rolling, tying and glazing a proper showpiece.

These prosciutto-wrapped chicken roulades are designed for the latter: tender chicken parcelled around a fragrant stuffing of toasted pecans, fresh sage, tart cranberries and a splash of bourbon.

It’s a dish that rewards the craft. Roasting the parcels over orange slices and fresh herbs keeps the meat exceptionally juicy, while a final brush of sticky cranberry-bourbon glaze gives the crisp prosciutto a caramelised, sweet-savoury lacquer.

Good food deserves a great drop. Serve with a chilled bottle of bubbles to cut through the richness and match the citrus notes of the stuffing.

Tip: at IGA Liquor, you can pick up both Jim Beam Black Label Bourbon​ and Croser NV Sparkling while you do your grocery shop. Voilà!

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Prosciutto-wrapped chicken with cranberry, bourbon and sage stuffing​

Serves: 4-6

Prep and cooking time: 1 hour 15 minutes

INGREDIENTS

​For the chicken​​

  • 4 large chicken breasts, around 250-300g each​
  • 12-14 thin slices prosciutto​
  • 1 tbsp extra virgin olive oil
  • 6-8 fresh sage leaves ​
  • 3-4 rosemary sprigs ​
  • 1 orange, sliced into rounds

For the stuffing​

  • 30g butter​
  • 1 small brown onion, finely diced​
  • 2 garlic cloves, crushed​
  • 100g fresh sourdough breadcrumbs​
  • 80g dried cranberries, roughly chopped​
  • 50g toasted pecans, roughly chopped​
  • 2 tbsp finely chopped fresh sage​
  • 1 tbsp finely chopped flat-leaf parsley ​
  • Finely grated zest of 1 orange​
  • 45ml Jim Beam Black Label Bourbon​
  • 1 egg, lightly beaten​

For the glaze​

  • 3 tbsp cranberry sauce​
  • 1 tbsp Jim Beam Black Label Bourbon​
  • 1 tbsp fresh orange juice​
  • 1 tsp Dijon mustard​

To serve​

  • Fresh sage​
  • Orange wedges​
  • Extra cranberry sauce​
  • Croser NV Sparkling, chilled​

METHOD​

  1. Prepare your oven. Heat oven to 170C fan-forced (190C conventional).
  2. Butterfly the chicken. Working with one chicken breast at a time, slice horizontally through the thickest side, taking care not to cut all the way through. Open the breast out like a book. Place between two sheets of baking paper and gently bash to an even thickness of approximately 1-1.5cm. Repeat with the remaining chicken breasts.​
  3. Make the stuffing. Melt the butter in a frying pan over medium heat. Add onion and cook for 4-5 minutes until softened. Add garlic and cook for another 30 seconds. Add the bourbon and allow it to bubble for approximately 1 minute. Remove from the heat and cool slightly. Combine the breadcrumbs, cranberries, pecans, sage, parsley, eggs, orange zest and season. Add the onion mixture and mix.
  4. Make the roulades. Season butterflied chicken breasts lightly with salt and pepper. Divide the stuffing evenly between the four chicken breasts, spreading it over the surface and leaving a 1-2cm border around the edges. Starting from a short end, tightly roll each chicken breast around the filling to create an individual roulade. Lay 2-3 slightly overlapping slices of prosciutto on a board. Place one chicken roulade at one end and roll in the prosciutto until completely wrapped. Repeat with the remaining roulades. Secure each roulade with kitchen string in 2-3 places to help maintain its shape while cooking.​
  5. Roast the roulades. Arrange the orange slices, rosemary and sage in the base of a roasting tray. Place the four chicken roulades seam side down on top. Brush the prosciutto lightly with olive oil and roast for approximately 20 minutes.​
  6. Make glaze. Meanwhile, combine the cranberry sauce, bourbon, orange juice and Dijon mustard in a small saucepan. Cook on a medium-high heat for 1-2 minutes or until well combined. Remove the chicken from the oven and lightly brush each roulade with the cranberry-bourbon glaze. Return to the oven for another 5-10 minutes, or until the prosciutto is golden, the glaze is glossy and caramelised, and the thickest part of the chicken reaches 74C.
  7. Rest the roulades. Transfer the roulades to a board and rest for 10 minutes before removing the ​kitchen string. Leave two roulades whole and slice the remaining two into thick rounds to reveal the ​cranberry, pecan and sage filling.​
  8. Serve. Arrange on a serving platter with the roasted orange slices and fresh parsley. Spoon or brush over a little extra cranberry-bourbon glaze and serve with chilled Croser NV Sparkling.

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Drink responsibly. For people aged 18+ only.

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Source: The Age

At a glance

Topic
World
Country
🇦🇺 AU
Publisher language
EN
Added to Allnira