![](https://cdn.statically.io/img/www.allrecipes.com/thmb/7Ph__ET4cnV16Ph-3oSbcD8ngjc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3301902-784921af50574aac82a4509df0ce3bf5.jpg)
Ingredients
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¼ cup ground black pepper
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2 tablespoons smoked paprika
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4 skinless, boneless chicken breast halves, pounded flat
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2 tablespoons ground chipotle
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2 cubes vegetable bouillon, or more to taste
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¼ cup chopped fresh rosemary
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16 baby carrots, chopped
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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
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¼ cup barbeque sauce
Directions
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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.
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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.
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Preheat the grill to 300 degrees F (150 degrees C). Soak 8 toothpicks in a bowl of water.
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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.
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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 (per serving)
217 | Calories |
4g | Fat |
19g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 217 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 6% |
Cholesterol 67mg | 22% |
Sodium 293mg | 13% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 6g | 20% |
Total Sugars 7g | |
Protein 27g | 54% |
Vitamin C 9mg | 10% |
Calcium 85mg | 7% |
Iron 4mg | 24% |
Potassium 624mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.