Special thanks to our grilling friends at Traeger for allowing us to share this original recipe as our 2026 Grilling for Gold recipe tour takes us to Italy this February.
Saltimbocca is an Italian dish featuring thin slices of meat (traditionally veal, but also chicken or pork) topped with prosciutto and sage, then pan-fried. The name literally translates to "jumps in the mouth," referring to its rich flavour and quick preparation.
We’ve given traditional veal saltimbocca a tasty poultry-style Traeger twist.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Serves: 4
INGREDIENTS:
- OAK Pellets
- 6 Chicken Breast
- As Needed - Olive oil
- As Needed - Traeger Pork & Poultry Rub
- 6 Slices - Prosciutto Slices
- 10 Sage, Leaves
- 1 Cup - Parmesan cheese
DIRECTIONS:
- When ready to cook, set the Traeger to 350℉ (175 C) and preheat, lid closed for 15 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℉ (75 C).
- Let rest for 2 minutes before serving. Top with more fresh sage and parmesan.
Enjoy!
