Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 7 2014
Traeger Grills - Bacon-Wrapped Stuffed Chicken Breasts
1 tablespoon olive oil
8 ounces fresh baby spinach
1 clove garlic, finely minced
1 cup grated smoked Gouda or Swiss cheese
1/2 cup finely diced ham
Salt and pepper to taste
4 large boneless skinless chicken breasts, about 1-1/2 pounds total
Traeger Pork and Poultry Shake, or your favorite rub
8 thin strips bacon, about 1/2 pound
In a skillet over medium heat, sauté the olive oil, spinach, and garlic. Let cool, then gently wring any excess water out of the spinach. Roughly chop the spinach and transfer to a medium mixing bowl. Stir in the cheese and the ham. Add salt (you won’t need much) and pepper to taste.
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 10 to 15 minutes.
Using a small sharp knife, make a deep slit through the side of each chicken breast, being careful to stop about 1/2 inch from the opposite side. Generously stuff each chicken breast with the spinach mixture. Season the outside of the chicken breasts with the Traeger Pork and Poultry Shake. Spiral wrap each stuffed chicken breast with bacon, completely covering the outside. If necessary, use toothpicks to secure the bacon.
Arrange the chicken breasts directly on the grill grate and grill, turning once or twice, until the bacon is crisp and golden brown and the internal temperature of the chicken breast is 165 degrees F. Let the meat rest for 3 minutes, then remove any toothpicks and serve.