STUFFED CHICKEN BREAST PINWHEELS

Stuffed Chicken Breast Pinwheels image

Provided by Chef mariajane

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts, butterflied and pounded thin
1 1/2 cups brine of bick's baby dill pickles, 50% less salt
1/4 cup olive oil
1/2 teaspoon pepper
2 tablespoons Dijon mustard
3 bick's baby dill pickles, 50% less salt, quartered lenghtwise
12 slices Spanish onions
monterey jack cheese (cut into sticks 3x1/2-inches)
toothpick
1/4 cup mayonnaise
1 tablespoon chipotle hot sauce

Steps:

Place chicken breast, brine, olive oil and pepper in resealable bag. Marinate in refrigerator overnight.
Preheat oiled BBQ grill to medium. Meanwhile remove the chicken from brine and pat dry. Discard brine. Place chicken on surface and brush with mustard.
Lay 2 pickle quarters, 2 sticks cheese, and 2 strips of onion along the shorter edge of chicken breast and roll jelly roll style. Secure bundles with toothpicks.
Place on preheated grill. Sear on all sides and reduce heat to low. Cook until chicken is no longer pink inside, about 15 minutes.
Remove and let sit 5 minutes. To serve, slice on diagonal and arrange on serving dish.
CHIPOTLE MAYO DIPPING SAUCE: Combine dipping sauce ingredients and serve.

Nutrition Facts : Calories 273.1, Fat 14, SaturatedFat 2.2, Cholesterol 71, Sodium 961, Carbohydrate 8, Fiber 1.3, Sugar 3.9, Protein 28.2