Steps

• Step 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.

  Ingredients

  • 1 Tablespoon olive oil

  • 10 Ounce baby spinach leaves, washed and dried

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

• Step 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.

  Ingredients

  • 2 Pound boneless, skinless chicken breasts

  • As Needed Traeger Pork & Poultry Rub

• Step 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.

  Ingredients

  • 14 Slices prosciutto

• Step 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.

• Step 5

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

  300 ˚F / 149 ˚C

• Step 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!

  01:30

  300 ˚F / 149 ˚C

  162 ˚F / 72 ˚C