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Bacon-Wrapped Stuffed Chicken Breast

20

40

Pecan

Rich and hearty, these chicken breasts are the perfect entree to impress any guest.

4

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  • 1 Tablespoon olive oil

  • 8 Ounce fresh baby spinach

  • 1 Clove garlic, minced

  • 1 Cup grated smoked Gouda or Swiss cheese

  • 1/2 Cup diced ham

  • salt

  • pepper

  • 4 boneless, skinless chicken breast

  • Traeger Pork & Poultry Rub

  • 8 Slices bacon

  • 1

    In a skillet over medium heat, sauté the olive oil, spinach, and garlic.

    • 1 Tablespoon olive oil

    • 8 Ounce fresh baby spinach

    • 1 Clove garlic, minced

  • 2

    Let cool, then gently wring any excess water out of the spinach.
  • 3

    Roughly chop the spinach and transfer to a medium mixing bowl. Stir in the cheese and the ham. Add salt and pepper to taste.

    • 1 Cup grated smoked Gouda or Swiss cheese

    • 1/2 Cup diced ham

    • To Taste salt

    • To Taste pepper

  • 4

    When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

    350 ˚F

  • 5

    Using a small sharp knife, make a deep slit through the side of each chicken breast, being careful to stop about 1/2 inch from the opposite side.

    • 4 boneless, skinless chicken breast

  • 6

    Generously stuff each chicken breast with the spinach mixture.
  • 7

    Season the outside of the chicken breasts with Traeger Pork & Poultry Rub.

    • As Needed Traeger Pork & Poultry Rub

  • 8

    Spiral wrap each stuffed chicken breast with bacon, completely covering the outside. If necessary, use toothpicks to secure the bacon.

    • 8 Slices bacon

  • 9

    Arrange the chicken breasts directly on the grill grate and cook, turning once or twice, until the bacon is crisp and golden brown and the internal temperature of the chicken breast is 165°F.

    350 ˚F

    165 ˚F

  • 10

    Let the chicken breasts rest for 3 minutes. Remove any toothpicks and serve. Enjoy!