In a large sauce pan simmer the the rice in broth with the garlic and chopped mushrooms stirring occasionally, until the both is all absorbed and the rice is cooked. About 20 minutes. Add oregano and salt 3/4 of the way through the cooking or at the end.
Make a slit in the side of the chicken to create a pocket.
Stuff the chicken with as much of the hot rice mixture as will fit, secure with tooth picks.
Arrange the skin on the outside of the breasts to look nice. The skin is important to the cooking as this is the only fat in this recipe. If you remove it your chicken may come out dry.
Sprinkle with your favourite steak spice. You may want to adjust your salt in the rice if your steak spice has allot of salt or you are salt sensitive.
Place chicken in one side of a hot BBQ.
Turn the heat off under the chicken and high on the other burners.
Cook 1/2 hour to 45 minutes, till just cooked. Do not overcook or your chick will be dry.
Tent chicken with foil when you take it off the BBQ.