By Traeger Kitchen
Rich and hearty, these chicken breasts are the perfect entrée to impress any guest.
|fresh baby spinach
|garlic clove, minced
|grated smoked Gouda or Swiss cheese
|finely diced ham
|freshly ground black pepper
|boneless, skinless chicken breasts
|Traeger Pork & Poultry Rub
Heat the olive oil in a medium skillet over medium heat. When the oil is shimmering, add the spinach and garlic and sauté until the spinach is wilted, about 3 minutes. Remove the pan from the heat and let the spinach cool completely, about 20 minutes.
Wring out any excess liquid from the spinach, then roughly chop and transfer to a medium bowl. Stir in the Gouda cheese and ham, then season with salt and pepper to taste.
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
Using a small, sharp knife, make a deep slit through the side of each chicken breast, stopping about 1/2 inch from the opposite side. Stuff each chicken breast with the spinach mixture. Season the outside of the chicken breasts with Traeger Pork & Poultry Rub.
Wrap 2 strips of bacon around each chicken breast to cover completely, securing with toothpicks if needed.
Place the chicken breasts directly on the grill grates. Insert the probe horizontally into one of the chicken breasts. Close the lid and cook, flipping once or twice, until the bacon is crisp and golden brown and the internal temperature of the chicken breast reaches 165°F.
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
Remove the chicken breasts from the grill and let rest for 3 minutes. Remove any toothpicks before serving. Enjoy!
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