By Danielle "Diva Q" Bennett
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|
|As Needed||Traeger Pork & Poultry Rub|
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
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
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
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.
When ready to cook set Traeger temperature to 300°F and preheat, lid closed for 15 minutes.
300 ˚F / 149 ˚C
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 / 149 ˚C
162 ˚F / 72 ˚C
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