Prosciutto Chicken Tenders with Sweet Cranberry Sauce

Prep Time 15 min
Cook Time 15 Min
Servings 48
Difficulty Easy


  • 12 very thin slices prosciutto
  • 2 tablespoons finely chopped fresh sage leaves
  • 12 fresh chicken tenders, patted dry
  • 2 to 3 tablespoons Vegetable Oil
  • 3 cups fresh or frozen cranberries
  • 1/3 cup Smucker's® Sweet Orange Marmalade
  • 3 tablespoons firmly packed brown sugar or to taste
  • 1 teaspoon cider vinegar


  • Step 1

    LAY prosciutto slices flat on cutting board. Sprinkle with sage. Place chicken tender at one end of each slice. Roll proscuitto around chicken. Heat oil in large skillet. Place chicken in skillet, seam-side down. Cook on medium heat about 9 to 10 minutes, turning frequently, until browned on all sides and internal temperature reaches 165°F. Cover and keep warm.

  • Step 2

    COMBINE cranberries and marmalade in medium microwave-safe bowl. Microwave on HIGH 3 to 5 minutes or until cranberries are soft. Stir to break up cranberries by pressing against side of bowl. Stir in brown sugar and vinegar. Microwave 30 seconds to dissolve sugar.

  • Step 3

    SLICE each chicken tender diagonally into 4 bite-size pieces. Insert toothpicks. Arrange on serving platter. Pour half of warm Sweet Cranberry Sauce over chicken. Serve with remaining sauce.