This recipe will make your taste senses jump for excitement as fall approaches!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
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.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 6 g |
| Protein | 27 g |
| Saturated Fat | 1 g |
| Sodium | 293 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Surprised no one had made this yet. I had this for dinner this week and it was a nice meal. The chipotle and all the black pepper was a little too spicy for me… I didnt add the second dose of the chipotle either. The filling was a nice idea nut it didnt seem to pick up much flavor from the bouillon..I would recommend some salt to the filling and a little queso .. would make it a little easier to cut if the filling stuck together a bit more. This is a nice recipe and just needs a few tweaks for me I had the leftovers with some avocado and greek yogurt… I think that improved it for me