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Italian Grilled Chicken Saltimbocca




We’ve given traditional veal saltimbocca a tasty poultry-style Traeger twist.


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  • 6 chicken breasts

  • olive oil

  • Traeger Pork & Poultry Rub

  • 6 Slices prosciutto slices

  • 10 sage leaves

  • 1 Cup Parmesan cheese

  • 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.

    • 6 chicken breasts

  • 3

    Oil the outside of each breast and season lightly with Traeger Pork and Poultry rub.

    • As Needed olive oil

    • As Needed Traeger Pork & Poultry Rub

  • 4

    Wrap with a slice of prosciutto. Top with fresh sage and Parmesan cheese.

    • 6 Slices prosciutto slices

    • 10 sage leaves

    • 1 Cup 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

    165 ˚F

  • 7

    Let rest for 2 minutes before serving. Top with more fresh sage and parmesan. Enjoy!

Cooking Notes

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