Skip to Main Content
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
Pecan
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 6 | chicken breasts |
| As Needed | Olive oil |
| As Needed | Traeger Pork & Poultry Rub |
| 6 Slices | prosciutto slices |
| 12 | sage leaves |
| 1 Cup | grated Parmesan cheese |
Steps
1
When ready to cook, set the Traeger to 350℉ (175 C) and preheat, lid closed for 15 minutes.
2
Remove the tenderloins from each breast and save for another use.
Ingredients
6 chicken breasts
3
Oil the outside of each breast and season lightly with Traeger Pork and Poultry rub.
Ingredients
As Needed Olive oil
As Needed Traeger Pork & Poultry Rub
4
Top with fresh sage and Parmesan cheese. Wrap with a slice of prosciutto.
Ingredients
6 Slices prosciutto slices
12 sage leaves
1 Cup grated 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!