Type what you have

Ingredients

• ✓ shiitake mushroom
• carrot
• red bell pepper
• chicken breast
• red curry paste
• sugar
• chicken broth
• coconut milk
• lime juice
• lime zest
• cilantro

Instructions

1. 1 Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar, and Swanson® Chicken Broth into a 6-quart Instant Pot®.
2. 2 Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
3. 3 Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.

Ingredients

• ✓ shiitake mushroom
• shrimp
• coconut milk
• water
• galangal
• lemon grass
• makrut lime leaf
• lime juice
• fish sauce
• brown sugar
• curry powder
• green onion
• red pepper flakes

Instructions

1. 1 Bring a pot of water to a boil. Boil shrimp until cooked, about 1 minute. Drain shrimp and set aside.
2. 2 Pour coconut milk and 2 cups water into a large saucepan; bring to a simmer. Add galangal, lemongrass, and lime leaves; simmer until flavors are infused about 10 minutes.
3. 3 Strain coconut milk into a separate pan and discard spices. Simmer shiitake mushrooms in coconut milk for 5 minutes. Stir in lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
4. 4 To serve, reheat shrimp in soup and ladle into serving bowls. Garnish with green onion and red pepper flakes.

By MIREYZ

Ingredients

• ✓ shiitake mushroom
• vegetable oil
• ginger
• red curry paste
• lemongrass
• chicken broth
• fish sauce
• brown sugar
• coconut milk
• shrimp
• lime juice
• salt
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
3. 3 Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
4. 4 Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
5. 5 Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.
6. 6 Enjoy!

By Jessica

Ingredients

• ✓ shiitake mushroom
• chicken stock
• lemongrass
• galangal
• cilantro
• green onion
• makrut lime leaf
• chicken breast
• fish sauce
• sugar
• red pepper flakes
• coconut milk
• cremini mushroom

Instructions

1. 1 Bring chicken stock to a boil in a saucepan; add lemon grass, galangal, cilantro, green onion, and lime leaves. Stir, reduce heat, and simmer for 5 minutes.
2. 2 Mix chicken, fish sauce, sugar, and red pepper flakes into stock mixture; stir and simmer for 5 minutes. Add coconut milk, shiitake mushrooms, and cremini mushrooms; stir and simmer for 5 minutes.

By Andrew Liu

Ingredients

• ✓ shiitake mushroom
• chicken stock
• chicken breast
• red chile pepper
• kaffir lime leaf
• lemongrass
• coconut milk
• green bell pepper
• red bell pepper
• fish sauce
• galangal
• lime juice
• green onion
• thai basil
• cilantro

Instructions

1. 1 Pour chicken stock in a large pot and bring to a boil; add chicken, mushrooms, chile peppers, lime leaves, and lemongrass. Boil until chicken is no longer pink in the centers and juices run clear, about 10 minutes. Reduce heat to medium and add coconut milk, bell peppers, fish sauce, and galangal. Boil for 2 minutes; reduce heat to low and add lime juice.
2. 2 Taste and adjust soup as necessary. Serve with green onions, basil, and cilantro.

By Zack Tullis

Ingredients

• ✓ shiitake mushroom
• jasmine rice
• water
• coconut milk
• soy sauce
• rice wine vinegar
• fish sauce
• red pepper flake
• olive oil
• onion
• ginger root
• garlic
• chicken breast
• green onion
• basil

Instructions

1. 1 Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3. 3 In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

By GABRIELLEDC

Ingredients

• ✓ shiitake mushroom
• lemon
• basil
• cinnamon
• bamboo shoot
• snow pea
• chicken broth
• red bell pepper
• coconut milk
• green curry paste
• black pepper
• kosher salt
• chicken breast
• ginger
• garlic
• onion
• sesame oil

Instructions

1. 1 Heat sesame oil in a large, heavy-bottomed skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and ginger; sauté for 2 to 3 minutes. Stir chicken into onion mixture and season with salt and pepper. Mix in curry paste. Cook, stirring occasionally, until chicken is browned, about 10 minutes.
2. 2 Add coconut milk, red bell pepper, chicken broth, snow peas, mushrooms, and bamboo shoots. Season with cinnamon and stir well. Cover, reduce heat to medium-low, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. Remove from heat; stir in basil and lemon juice.

By Pietro

Ingredients

• ✓ shiitake mushroom
• oyster sauce
• sherry
• salmon fillet

Instructions

1. 1 Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.
3. 3 Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.
4. 4 Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.

By Kevin Burke

Ingredients

• ✓ shiitake mushroom
• dashi stock
• miso paste
• soy sauce
• soft tofu
• green onion

Instructions

1. 1 Bring dashi stock to a boil in a medium saucepan; reduce heat to simmer, add mushrooms, and cook for 3 minutes.
2. 2 Mix miso paste and soy sauce together in a small bowl; stir into stock along with tofu. Simmer for 5 minutes.
3. 3 Serve topped with green onion.

By JOSIE

Ingredients

• ✓ shiitake mushroom
• sesame oil
• napa cabbage
• soy sauce
• black pepper
• cilantro leaf
• sesame seed

Instructions

1. 1 Heat a large skillet over high heat. Add 2 tablespoons sesame oil; swirl to coat. Saute mushrooms until browned, about 4 minutes. Add cabbage; saute for 2 minutes.
2. 2 Remove skillet from heat. Mix in 1 1/2 teaspoon sesame oil, soy sauce, and black pepper until well combined. Top with cilantro and sesame seeds.

By HurdBird

Ingredients

• ✓ shiitake mushroom
• butter
• fig
• havarti cheese
• cheddar cheese
• colby jack cheese
• bread

Instructions

1. 1 Preheat pan to medium-high heat and spread butter evenly across.
2. 2 Cut figs and mushrooms into smaller pieces and saute in the pan, 3 to 5 minutes.
3. 3 Layer six slices of cheese onto one slice of hearth bread with 1/2 cup figs and 1/2 cup shiitake mushrooms. Layer remaining cheese, figs, and mushrooms onto another slice. Cover each sandwich with remaining bread and toast in the pan, allowing the cheese to melt, 2 to 3 minutes per side.
4. 4 Cut sandwiches in half and serve.

By Dietz Watson

Ingredients

• ✓ shiitake mushroom
• vegetable oil
• asparagus
• top round steak
• soy sauce
• green onion

Instructions

1. 1 Heat the oil in a skillet over medium heat. Add the mushrooms, cover and allow them to sweat over low heat until soft. Do not let them brown. Meanwhile, bring a large pot or skillet of water to a boil. Blanch asparagus by lowering it in a strainer into boiling water; cook just until bright green, about 30 seconds, and then transfer asparagus into ice water to stop the cooking. Set aside.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiling pan.
3. 3 To construct the rolls, lay the steaks out flat. If your steaks are thick, pound them to about 1/4 inch thickness. Brush soy sauce onto the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. Roll up towards the other end to enclose, and secure each bundle with a toothpick. Place the rolls seam side down on the broiling pan.
4. 4 Roast under the preheated broiler until browned on top, about 3 minutes. Turn the rolls over and brown on the other side, 2 to 3 more minutes. Be careful not to overcook; this could burn the steaks or make the meat tough.

By Elegant Chef

Ingredients

• ✓ shiitake mushroom
• vegetable broth
• miso paste
• soy sauce
• firm tofu
• green onion

Instructions

1. 1 Heat vegetable broth to a boil in a saucepan. Add mushrooms; reduce heat to low, and simmer 4 minutes.
2. 2 Whisk miso paste and soy sauce together in a small bowl; stir into broth along with tofu and continue cooking 1 minute more. Divide soup among bowls; top with green onions to serve.

By Claudia

Ingredients

• ✓ shiitake mushroom
• angel hair pasta
• olive oil
• garlic
• shallot
• thyme
• white wine
• artichoke heart
• caper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
3. 3 Pour mushroom mixture over pasta and serve.

By Aimee

Ingredients

• ✓ shiitake mushroom
• olive oil
• shallot
• garlic
• vegetable stock
• thyme
• salt
• green lentil
• sesame oil
• green onion

Instructions

1. 1 Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
2. 2 Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
3. 3 Divide soup between 4 bowls and garnish with sliced green onions.

By fabeveryday

Ingredients

• ✓ shiitake mushroom
• peanut oil
• pork rib
• tomato sauce
• onion
• hoisin sauce

Instructions

1. 1 Heat the peanut oil in a large skillet over high heat. Brown the ribs evenly in the hot oil, about 5 minutes; remove from heat.
2. 2 Stir the tomato sauce, dried onion, hoisin sauce, and shiitake mushrooms together in a slow cooker. Add the ribs to the sauce mixture, turning to coat in the sauce.
3. 3 Cook on Low until the ribs are falling-apart tender, 8 to 10 hours.

By megsyintherain

Ingredients

• ✓ shiitake mushroom
• red potato
• leek
• carrot
• red onion
• red bell pepper
• olive oil
• thyme
• salt
• pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 20 minutes. Drain well.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 13x9-inch baking dish.
3. 3 Cut each potato into 2 to 3 large slices and arrange pieces at ends of the prepared baking dish. Set leeks next to potatoes, then arrange carrots, onions, red peppers, and mushrooms over and around the leeks and potatoes. Drizzle vegetables with olive oil and sprinkle with thyme, salt, and pepper.
4. 4 Roast in the preheated oven, basting with pan juices every 15 minutes, until vegetables are tender when pierced with a fork, 45 to 60 minutes.

By Barbara Fischer

Ingredients

• ✓ shiitake mushroom
• olive oil
• onion
• brown lentil
• tomato
• barbecue sauce
• ketchup
• miso paste
• allspice
• garlic

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook and stir until soft and browned, about 10 minutes. Add lentils, tomatoes, barbeque sauce, ketchup, miso paste, shiitake mushrooms, allspice, and garlic; cook and stir until flavors combine and mixture thickens, 20 to 25 minutes.

By Timothy O'Hara

Ingredients

• ✓ shiitake mushroom
• vegetable oil
• beech mushroom
• oyster mushroom
• chicken stock
• salt
• water
• cornstarch
• red bell pepper
• green onion
• white pepper

Instructions

1. 1 Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
3. 3 Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
4. 4 Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
5. 5 Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.

By Tao,RN

Ingredients

• ✓ shiitake mushroom
• ground pork
• water chestnut
• sesame oil
• soy sauce
• sriracha sauce
• dumpling wrapper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine pork, water chestnuts, mushrooms, sesame oil, soy sauce, and Sriracha in a large skillet over medium-high heat. Cook and stir until pork is crumbly and no longer pink, about 6 minutes. Remove from heat and let sit until cool enough to handle, about 5 minutes.
3. 3 Lay 8 dumpling wrappers on a clean work surface. Place a heaping teaspoonful of pork mixture in the middle of each wrapper. Pull both sides up like a taco and pinch the tops until sealed.
4. 4 Cook in the preheated air fryer for 3 minutes. Use tongs to flip potstickers and cook for 3 minutes more. Transfer to a paper towel-lined plate. Repeat steps 3 and 4 until pork mixture is used up.

By Soup Loving Nicole

Ingredients

• ✓ shiitake mushroom
• canola oil
• chive
• garlic
• firm tofu
• beef broth
• chicken broth
• white miso paste

Instructions

1. 1 Heat oil in a medium saucepan over medium-high heat. Add mushrooms, chives, and garlic slices; cook for 1 minute. Add tofu and cook for 2 minutes. Pour in beef broth and chicken broth, then stir in miso paste until dissolved.
2. 2 Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Ladle into bowls to serve.

By shannon

Ingredients

• ✓ shiitake mushroom
• celery
• onion
• carrot
• ginger root
• garlic
• chicken stock
• beef bouillon granules
• water
• portobello mushroom
• chive

Instructions

1. 1 In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
2. 2 Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
3. 3 Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

By Sawako

Ingredients

• ✓ shiitake mushroom
• olive oil
• butter
• yukon gold potato
• red bell pepper
• acorn squash
• shallot
• garlic powder
• salt
• black pepper
• kale
• sage

Instructions

1. 1 Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
2. 2 Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

By rebeccalovestocook

Ingredients

• ✓ shiitake mushroom
• instant ramen noodle
• water
• soy sauce
• mirin
• dashi broth powder
• rice vinegar
• green onion
• ginger
• butter
• scallop

Instructions

1. 1 Bring a medium pot of water to a boil. Add ramen and cook, breaking up noodles as they soften, until tender yet firm to the bite, about 3 minutes. Drain, rinse with cold water, and drain again. Divide noodles between two soup bowls.
2. 2 While the ramen is cooking, bring 2 1/2 cups water to a boil in a separate pot. Stir in soy sauce, mirin, dashi powder, and rice vinegar. Reduce the heat to low and add mushrooms, green onions, and ginger; simmer until mushrooms are tender, 3 to 5 minutes. Turn off the heat and cover to keep warm.
3. 3 Melt butter in a skillet over medium-high heat. Add scallops and cook until opaque in the middle and golden brown on the edges, about 2 minutes per side.
4. 4 Pour 1/2 of the hot stock into each bowl over ramen, then top with scallops.

By Seth Kolloen

Ingredients

• ✓ shiitake mushroom
• sweet potato noodle
• sesame oil
• soy sauce
• sugar
• vegetable oil
• carrot
• onion
• green onion
• garlic
• spinach
• sesame seed

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.
2. 2 Toss noodles with 2 teaspoons sesame oil in a bowl. Cut into shorter pieces using kitchen shears. Set aside.
3. 3 Combine soy sauce and sugar in a bowl; set aside.
4. 4 Heat vegetable oil in a skillet over medium-high heat. Sauté carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Sauté until fragrant, about 30 seconds. Add noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more.
5. 5 Remove the skillet from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.

By Melissa

Ingredients

• ✓ shiitake mushroom
• olive oil
• butter
• shallot
• salt
• sage leaf
• red pepper flakes
• turkey
• vermouth
• egg
• white pepper
• olive oil
• creme fraiche

Instructions

1. 1 Heat 1 tablespoon olive oil and butter in a skillet over medium-low heat. Stir in shiitake mushroom, shallot, salt, sage, and red pepper flakes. Cook and stir until shallot is translucent, about 5 minutes. Mix in turkey and vermouth; stir until heated through, 1 to 2 minutes. Remove the skillet from heat.
2. 2 Beat eggs with a fork in a bowl until well blended; season with a pinch of salt and white pepper.
3. 3 Heat 2 teaspoons olive oil in an omelet pan over medium heat until hot. Pour beaten eggs into the pan. Use a spatula to gently stir eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth the top of partially set eggs with the spatula; cook until the bottom is firm and the top is still slightly soft, then turn off heat.
4. 4 Spoon turkey mixture into the center of omelet, filling about the middle 1/3 of the omelet; dot with small dollops of crème fraiche. Do not overfill omelet. With the spatula, fold the upper 1/3 of the omelet over filling. Gently tip the skillet and shake omelet towards the edge of the skillet. With the spatula, fold omelet over one more time, forming a loose cigar shape. Gently tip omelet onto a serving plate.

By chefblackhat

Ingredients

• ✓ shiitake mushroom
• olive oil
• garlic
• vegetable broth
• butter
• italian seasoning
• salt

Instructions

1. 1 Heat the olive oil in a skillet over medium heat, and cook the garlic just until golden. Mix in mushroom pieces, and cook 10 minutes, until tender.
2. 2 Pour the broth into the skillet. Stir in butter until melted. Season with Italian seasoning and salt.

By PINAYCOOK

Ingredients

• ✓ shiitake mushroom
• butter
• onion
• garlic
• mushroom
• curry powder
• beef top sirloin
• beef bouillon
• water
• mushroom stem and piece
• heavy cream
• egg noodle

Instructions

1. 1 Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
2. 2 Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
4. 4 Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.

By Rosemary Ingrey

Ingredients

• ✓ shiitake mushroom
• olive oil
• salt
• green bean
• vegetable broth
• soy sauce
• sesame oil
• rice vinegar
• thai chile
• yellow miso paste
• water
• rice noodle
• egg
• green onion
• aluminum foil
• parchment paper

Instructions

1. 1 Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.
2. 2 Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.
3. 3 Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.
4. 4 Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).
5. 5 Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.
6. 6 Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.
7. 7 Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.
8. 8 Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.
9. 9 Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.

By Reynolds KitchensR

Ingredients

• ✓ shiitake mushroom
• black pepper
• paprika
• chicken breast
• chipotle
• vegetable bouillon
• rosemary
• carrot
• celery
• garlic
• chipotle
• barbecue sauce

Instructions

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

By yofe