Stuffed Roasted Barbecue Chicken

• 1/4 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
• 1/4 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
• 1/4 cup barbeque sauce

1. 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.
2. 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.
3. Preheat the grill to 300 degrees F (150 degrees C). Soak 8 toothpicks in a bowl of water.
4. 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.
5. 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.

ground black pepper, paprika, skinless, ground chipotle, vegetable bouillon, fresh rosemary, baby carrots, shiitake mushrooms, stalks celery, garlic, ground chipotle, barbeque sauce

Taken from www.allrecipes.com/recipe/232973/stuffed-roasted-barbecue-chicken/ (may not work)