Devin Alexander's Chicken Pinwheels with Sundried Tomatoes & Goat Cheese

Devin Alexander's Chicken Pinwheels with Sundried Tomatoes & Goat Cheese
Source: You Can Have It!. Recipe Credit: . Photo Credit: Michelle Pederson.
The pinwheels look fantastic, taste amazing, and cut the carbs. Despite the "fancy" presentation, they're actually super easy to make, especially if you keep the following tips in mind:

Pound the chicken breasts. Don’t know how or even why? Feel like these pinwheels are intimidating? Don’t worry! I have you covered! Visit me at my website and I’ll show you everything you need to know to make the perfect chicken.

When buying sundried tomatoes, be sure to check the labels. Obviously, you don’t want to opt for those in oil, but beyond that you might find some surprises. I found one package that had 25 mg of sodium per 1 (1/2 ounce) serving and another with a whopping 150 mg of sodium for the same sized serving. If I hadn’t read the nutritional information, I wouldn’t have realized the difference.

It’s best to keep goat cheese refrigerated until you are ready to add it to the recipe to ensure that the crumbles get evenly distributed. When sitting at room temperature, goat cheese tends to get super soft and doesn’t want to crumble. If you can, I’d recommend buying it already crumbled. Or try putting the amount you plan to use in the freezer for about 15 minutes to make it easier to crumble and distribute evenly. If it doesn’t crumble, it’s best to spread it (like you’d spread butter).

You can secure the roll with cooking twine or toothpicks if you like. I prefer to just handle them with silicone tipped tongs, which help keep them intact.

This recipe from You Can Have It! More Than 125 Decadent Diabetes-Friendly Recipes, by Devin Alexander. Order your copy today!

  • Prep time
    20 min
  • Cook time
    22 min
  • Servings
    4 Servings
  • Serving size
    1 stuffed chicken breast
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 stuffed chicken breast
  • Amount per serving Calories 180

  • Total Fat 6g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 75mg
  • Sodium 420mg
  • Total Carbohydrate 5g
    • Dietary Fiber 1g
    • Total Sugars 3g
  • Protein 27g
  • Potassium 450mg
  • Phosphorus 230mg

Choices/Exchanges: 1 Nonstarchy vegetable, 3 Lean protein



  • Olive oil spray (preferably propellant free)
  • sea salt (divided)
    1/4 tsp, plus 1/8 tsp
  • boneless, skinless chicken breasts (visible fat removed)
    4 (4 oz)
  • garlic (peeled and minced)
    1 clove
  • crumbled light goat cheese
    1 1/2 oz
  • fresh basil leaves (finely slivered)
    1/4 cup
  • sun-dried tomatoes (not oil packed)
    1 oz
  • freshly ground black pepper (to taste)
    1 pinch


  1. Preheat the oven to 325˚F. Line a baking sheet with nonstick foil.

  2. Bring a small pot of water to a boil. Add the sundried tomatoes and boil them for approximately 1 minute, or until re-hydrated and tender. Drain the tomatoes, then pat them dry with a lint free towel or paper towels.

  3. Add the tomatoes along with the garlic to the bowl of a mini food processor fitted with a chopping blade. Process them until the ingredients are very finely chopped (you can do this by hand if you don’t have a mini food processor).

  4. Lay the chicken breasts, smooth sides up, on a cutting board or flat work surface. Cover them with waxed paper or plastic wrap. Using the flat end of a meat mallet and starting in the center of the breasts, working outward, pound them to 1/4-inch thickness.

  5. Flip the breasts so the smooth sides (tops of the breasts) are facedown and arrange them so that the pointy ends (tip of the breasts) are closest to you. Sprinkle 1/4 teaspoon of the salt evenly over all 4 chicken breasts. Spread 1/4 of the tomato mixture (about 1 heaping tablespoon) evenly over each chicken breast, leaving about 1/2 inch at the thicker end (the end furthest from you) bare. Then sprinkle 1/4 (about 1 heaping tablespoon) of the cheese and 1/4 of the basil (about 1 tablespoon) evenly over the tomato mixture on each breast.

  6. Starting at the end of the chicken breast that is closest to you, carefully roll each chicken breast into a tight roll, being sure to keep the filling inside. Lightly mist the outsides of the breasts with spray, rotating them to mist them all over. Season them evenly all over with the remaining 1/8 teaspoon salt and the pepper.

  7. Place a medium nonstick frying pan over medium high heat. When it’s hot, remove the pan just long enough to mist it with spray. Carefully place the chicken breasts with the seam sides down in the pan. Cook them until they are a light golden brown and then, using tongs, gently rotate them to lightly brown the entire outsides, about 1 minute per face.

  8. Transfer the breasts to the prepared baking sheet and bake them until they are no longer pink inside or until a meat thermometer inserted into chicken reaches 175ÅãF, about 12–18 minutes (varies depending on how much you browned them). Remove them from the oven and tent them with foil for 3 minutes. Cut each into thirds to create 3 pinwheels. Enjoy immediately.