Italian Grilled Chicken Saltimbocca
By Traeger Kitchen
We’ve given traditional veal saltimbocca a tasty poultry-style Traeger twist.
Prep Time
20 Minutes
Cook Time
30 Minutes
Pellets
Oak
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 6 | Chicken Breast |
| As Needed | olive oil |
| As Needed | Traeger Pork & Poultry Rub |
| 6 Slices | Prosciutto Slices |
| 10 | Sage, Leaves |
| 1 Cup | Parmesan cheese |
Step
1
When ready to cook, set the Traeger to 350℉ (175 C) and preheat, lid closed for 15 minutes.
2
Using a sharp knife, carefully butterfly each chicken breast.
3
Oil the outside of each breast and season lightly with Traeger Pork and Poultry rub.
4
Wrap with a slice of prosciutto. Top with fresh sage and Parmesan cheese.
5
Arrange the chicken on a baking sheet or directly on the grill grate at an angle to the bars.
6
Roast until the chicken is cooked through, about 25 to 30 minutes or until it reaches an internal temperature of 165℉ (75 C).
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
7
Let rest for 2 minutes before serving. Top with more fresh sage and parmesan. Enjoy!
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