Chicken breasts, layered with provolone cheese, asparagus and sun-dried tomatoes before being rolled up and grilled to perfection. Once the chicken hits 165F, remove from the heat, allow to rest and carve into stuffed chicken breast pinwheels. Finally, drizzle with garlic butter and serve. Scroll down for the full step-by-step, pic-by-pic, foolproof recipe.

This was not our first stab at chicken, or even stuffed chicken, on GrillinFools.com. Here’s a bacon wrapped chicken, stuffed with spinach artichoke dip. Indeed, it’s as good as it sounds. Or buffalo grilled chicken sliders. And don’t forget Mayo Magic Chicken.

Stuffed Chicken Breast Pinwheels Ingredients

• 6 thin chicken breasts (thicker ones will need to be pounded thinner)
• Salt & pepper
• 9 slices provolone, each slice cut in half
• 1 ½ cup fresh asparagus, cut into ½ inch pieces
• ½ cup sun-dried tomato strips
• ½ cup butter
• 1 shallot, chopped
• 3 cloves garlic, chopped
• 2 tablespoons fresh parsley, chopped
• toothpicks

I just want to note, that if you dig the pinwheel, we have plenty of recipes with this fantastic finger food. Here’s one with pork tenderloin and bacon, and three meat pinwheel with ribeye, ham and sausage, as well as a skirt steak pinwheels.

How to Prepare Stuffed Chicken Breasts

Preheat the grill to 350F, which in this case is a Broilmaster gas grill.

Season chicken with salt and pepper

Next, lay chicken flat. Place 3 half slices of provolone onto each chicken breast:

Then, top with about ¼ cup asparagus, and a tablespoon of sun-dried tomatoes:

Next, roll up the chicken to make our stuffed chicken breast while keeping cheese, asparagus, and tomatoes tucked in and secure with toothpicks:

How to Grill Stuffed Chicken Breasts:

Grill the stuffed chicken breasts over medium heat (350F) for 20 minutes rotating periodically. While it took this chicken about 20 minutes, yours may take more or less time. Use a probe thermometer to make sure the chicken gets to 165F. Always cook to temp, rather than time, particularly with chicken.

Stuffed Chicken Breasts on the grill:

While the chicken is cooking, make the garlic butter.

Garlic Butter

Melt the butter over medium low heat in a small saucepan. Add shallot and garlic. Let simmer for about 5 minutes. Finally, add parsley and remove from heat:

Right before removing chicken from grill, baste with garlic butter.

Additionally, we highly recommend using a probe thermometer to check to make sure chicken is cooked through. Once the stuffed chicken breasts have reached the required 165F, remove from the heat.

Then, let chicken rest for 5 minutes once removed from heat.

Remove toothpicks and slice into 1 inch grilled stuffed chicken pinwheels.

Finally, drizzle with remaining butter and serve:

Stuffed Chicken Breast Pinwheels Summary

Let’s face it, we eat chicken breast so we will be less fat, not because of the flavor. At least, that’s why I eat it. It needs something. Indeed, this is it. Some grill marks, asparagus, sun-dried tomatoes, and some garlic butter. THIS is how to be less fat with some flavor!

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Stuffed Chicken Breast Pinwheels

Chicken breast layered with cheese, asparagus, and sun-dried tomatoes before being rolled up and grilled. Carve into stuffed chicken breast pinwheels

Course Chicken, Entree, Main Course

Cuisine American, American Fare, Chicken, Chicken Breast

Keyword Asparagus, Asparagus Stuffed Chicken, Chicken Pinwheels, Garlic Butter, Garlic Butter Sauce, Grilled Chicken, Grilled Chicken Pinwheels, Stuffed Chicken, Stuffed Chicken Breast, Stuffed Chicken Breast Pinwheels, Stuffed Chicken Breasts, Sun Dried Tomatoes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting Time 5 minutes minutes

Servings 6 People

Author Scott Thomas

Equipment

• toothpicks

Ingredients

• 6 Thin chicken breasts If the chicken breasts are thick, give them a flattening with a meat mallet
• Salt and pepper
• 9 slices Provolone cheese Each slice cut in half
• 1.5 cup Fresh asparagus Cut into 1/2 inch pieces
• ½ cup Sun dried tomato strips
• ½ cup Butter
• 1 Shallot Chopped
• 3 cloves Garlic Chopped
• 2 tablespoons Fresh parsley Chopped

Instructions

• Preheat gas grill to medium (350F)
• Season chicken breasts with salt and pepper to taste
• Lay chicken breasts flat and layer three half slices of provolone onto each breast. Top with 1/4 cup of asparagus and a tablespoon of sun-dried tomatoes
• Roll up chicken while keeping cheese, asparagus, and tomatoes tucked in and secure with toothpicks.
• Grill over medium heat for 20 minutes rotating periodically.
• Make garlic butter drizzle by melting butter over medium low heat in a small saucepan. Add shallot and garlic. Let simmer for about 5 minutes. Add parsley and remove from heat
• Right before removing chicken from grill, baste with garlic butter.
• Use a probe thermometer to make sure chicken is cooked through by making sure the grilled chicken hits 165F
• Let chicken rest for 5 minutes once removed from heat.  Remove toothpicks and slice into 1 inch pinwheels.
• Drizzle with remaining butter and serve

The post Stuffed Chicken Breast Pinwheels first appeared on GrillinFools.

Author information

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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