Italian ChickenSaltimbocca

• Difficulty3/5
• Prep time20 mins
• Cook time20 mins
• Serves4 - 6
• HardwoodOak

We’ve given traditional veal saltimbocca a tasty poultry-style Traeger twist.

• 6 boneless skinless (about 6 oz each) chicken breasts
• 6 thin slices prosciutto

• 8 to 10 fresh sage leaves
• 1 cup Parmesan cheese, grated

• Extra-virgin olive oil
• Traeger Pork and Poultry Rub, or salt and pepper

• 6 boneless skinless (about 6 oz each) chicken breasts
• 6 thin slices prosciutto
• 8 to 10 fresh sage leaves

• 1 cup Parmesan cheese, grated
• Extra-virgin olive oil
• Traeger Pork and Poultry Rub, or salt and pepper

Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 5 to 10 minutes. 

Using a sharp knife, carefully butterfly each chicken breast.

Oil the outside of each breast and season lightly with Traeger Pork and Poultry Rub.

Wrap with a slice of prosciutto. Top with fresh sage and Parmesan cheese.

Arrange the chicken on a baking sheet or directly on the grill grate at an angle to the bars.

Roast until the chicken is cooked through, about 25 to 30 minutes or until it reaches an internal temperature of 165 degrees F.

Let rest for 2 minutes before serving. Top with more fresh sage and parmesan. Enjoy!

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