Bacon-Wrapped Stuffed Chicken Breast

Steps

• 1

  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.

  Ingredients

  • 1 Tablespoon Olive oil

  • 8 Ounce fresh baby spinach

  • 1  garlic clove, minced

• 2

  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.

  Ingredients

  • 1 Cup grated smoked Gouda or Swiss cheese

  • 1/2 Cup finely diced ham

  • To Taste kosher salt

  • To Taste freshly ground black pepper

• 3

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

  350 ˚F / 177 ˚C

• 4

  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.

  Ingredients

  • 4  boneless, skinless chicken breasts

  • To Taste Traeger Pork & Poultry Rub

• 5

  Wrap 2 strips of bacon around each chicken breast to cover completely, securing with toothpicks if needed.

  Ingredients

  • 8 Strips bacon

• 6

  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

• 7

  Remove the chicken breasts from the grill and let rest for 3 minutes. Remove any toothpicks before serving. Enjoy!