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Baked Prosciutto-Wrapped Chicken Breast with Spinach and Boursin

25

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Hickory

This chicken is dressed to impress. It's pounded thin, rolled with creamy herbed cheese and spinach, then all wrapped up in prosciutto before a final finish on the grill.

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  • 1 Tablespoon Olive oil

  • 10 Ounce baby spinach leaves, washed and dried

  • 2 Whole packs (5.2 oz) Boursin Garlic & Fine Herbs Gournay Cheese

  • 2 Pound boneless, skinless chicken breasts

  • Traeger Pork & Poultry Rub

  • 14 Slices prosciutto

  • 1

    Heat olive oil in a medium sauté pan. Add spinach and sauté until wilted, about 3 to 5 minutes. Transfer to a strainer and squeeze out excess liquid. Place spinach and cheese in a medium bowl. Mix well and set aside.

    • 1 Tablespoon Olive oil

    • 10 Ounce baby spinach leaves, washed and dried

    • 2 Whole packs (5.2 oz) Boursin Garlic & Fine Herbs Gournay Cheese

  • 2

    Butterfly each chicken breast and open like a book. Cover with plastic wrap and using a meat mallet, pound out thinly. Season the chicken with Traeger Pork & Poultry Rub.

    • 2 Pound boneless, skinless chicken breasts

    • As Needed Traeger Pork & Poultry Rub

  • 3

    Lay a sheet of plastic wrap about 2 feet long down on a flat, clean surface. Lay down slices of prosciutto, slightly overlapping and double-wide. Place the chicken on top of the prosciutto leaving a 1-1/2 inch border.

    • 14 Slices prosciutto

  • 4

    Spread the spinach mixture on top of the chicken. Roll it up tightly to create a log. Tie off the ends tightly and transfer to the refrigerator. Refrigerate 2 to 3 hours or overnight.
  • 5

    When ready to cook set Traeger temperature to 300°F and preheat, lid closed for 15 minutes.

    300 ˚F

  • 6

    Carefully remove the plastic wrap and place directly on the grill grate. Bake for an hour and a half, or until the internal temperature reaches 162°F to 165°F. Remove from Traeger and let rest for 10 minutes before slicing. Enjoy!

    300 ˚F

    162 ˚F