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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.
When ready to cook, 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. Remove any toothpicks and serve. Enjoy!