These involve a little preparation but the end result is a beautiful presentation. The maple wood flavor compliments the smoky rib rub nicely.
Get your hands on some large chicken breasts so they can be butterflied easily.
- Preheat a grill or oven to 400°F, soak the wraps in hot water for several minutes.
- Quickly wilt the spinach in a pan with a little water and then cool under cold water. Squeeze dry and roughly chop.
- Slice the chicken breasts in half like a book to make 4 thin pieces.
- Loosely cover each piece of chicken with plastic wrap and use a mallet or rolling pin to gently pound out the chicken to ¼” thick.
- Lay the chicken on a board and layer a piece of ham, then cheese, tomato and chopped spinach. Carefully roll up each piece and secure with a tooth pick.
- Heat up a nonstick sauté pan with some oil, and season the chicken all over with the rib rub.
- Sear the chicken a few minutes on all sides, remove from the pan, and take out the toothpick.
- Set each piece of seared chicken on a maple wrap, roll up, and secure with twine.
- Set the wraps on the grill or in the oven, and cook to an internal temp of 165°F.
- Let the chicken rest for a couple of minutes, and slice on the bias.
*Keep a spray bottle of water handy in case of flare-ups.