By Traeger Kitchen
We’ve given traditional veal saltimbocca a tasty poultry-style Traeger twist.
|As Needed||Olive oil|
|As Needed||Traeger Pork & Poultry Rub|
|6 Slices||prosciutto slices|
|1 Cup||grated Parmesan cheese|
When ready to cook, set the Traeger to 350℉ (175 C) and preheat, lid closed for 15 minutes.
Remove the tenderloins from each breast and save for another use.
6 chicken breasts
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
Top with fresh sage and Parmesan cheese. Wrap with a slice of prosciutto.
6 Slices prosciutto slices
12 sage leaves
1 Cup grated Parmesan cheese
Arrange the chicken on a baking sheet or directly on the grill grate at an angle to the bars.
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
Let rest for 2 minutes before serving. Top with more fresh sage and parmesan. Enjoy!
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