Stuffed Roasted Barbecue Chicken

Name: Stuffed Roasted Barbecue Chicken
Total time: 550
Yield: 4
Ingredients: ¼ cup ground black pepper; 2 tablespoons smoked paprika; 4 skinless, boneless chicken breast halves, pounded flat; 2 tablespoons ground chipotle; 2 cubes vegetable bouillon, or more to taste; ¼ cup chopped fresh rosemary; 16 baby carrots, chopped; 2 shiitake mushrooms, sliced (Optional); 2 stalks celery, chopped; 5 cloves garlic, chopped; 1 pinch ground chipotle, or to taste; ¼ cup barbeque sauce

Recipe by yofe from allrecipes.com

Dinner 9 Hr. 10 Mins.

Ingredients

4 servings

•

¼ cup ground black pepper
•

2 tablespoons smoked paprika
•

4 skinless, boneless chicken breast halves, pounded flat
•

2 tablespoons ground chipotle
•

2 cubes vegetable bouillon, or more to taste
•

¼ cup chopped fresh rosemary

•

16 baby carrots, chopped
•

2 shiitake mushrooms, sliced (Optional)
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2 stalks celery, chopped
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5 cloves garlic, chopped
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1 pinch ground chipotle, or to taste
•

¼ cup barbeque sauce

Instructions

Mix black pepper and smoked paprika together in a bowl; season 1 side of each chicken breast with black pepper mixture. Flip each chicken breast over and season the other side with about 1 1/2 teaspoons ground chipotle per chicken breast. Wrap chicken breasts in plastic wrap and refrigerate 8 hours to overnight.
Bring a pot of water to a boil; add vegetable bouillon and rosemary. Stir carrots, mushrooms, celery, and garlic into boiling broth; cook until vegetables are tender, about 10 minutes. Strain vegetables from broth using a slotted spoon and transfer to a bowl.
Preheat the grill to 300 degrees F (150 degrees C). Soak 8 toothpicks in a bowl of water.
Remove plastic wrap from chicken breasts and place chipotle-side down on a work surface. Spoon the vegetable mixture onto each chicken breast; roll chicken breast around filling. Secure each breast with 2 toothpicks. Season outside of rolls with more ground chipotle.
Grill chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush chicken breasts with barbeque sauce; cook until exterior is caramelized, about 10 more minutes.