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Baked Prosciutto-Wrapped Chicken Breast with Spinach and Boursin

Baked Prosciutto-Wrapped Chicken Breast with Spinach and Boursin

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.

Prep Time

25 Min

Cook Time

1 Hr
30 Min

Pellets

Hickory

Ingredients

This recipe serves:

4

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Units of Measurement:
main
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
14 Slices prosciutto

Steps

  • 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.

  • 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.

  • 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.

  • 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 / 149 ˚C

  • 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 / 149 ˚C

    162 ˚F / 72 ˚C

    01:30

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