I started off doing the chicken breast butterflying them and then taking a meat hammer to flatten them out. I then added some smoked gouda cheese and fresh sauté mushrooms. I added some fresh cut up spinach that I added a little bit of olive oil and balsamic vinegar to, and some sun dried tomatoes. Rolled them up and tied off the ends with butcher twine, added some salt and pepper and garlic and herbs seasoning on top and bottom. And on the grill, at 225° Pulled off when internal got to 165° I also made some ABT's and bacon wrapped asparagus, that turned our really delicious, the stuffed rolled chicken, was very good I would change a few things, either smoke at a higher temp or smoke less then grill, reason being the outside was kind of hard so for next time I will change that, but the flavor was very good. Thanks for looking.