Southern-fried Stuffed Chicken With Roasted Red Pepper-and-vidal

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 ounces cream cheese, softened
• 1 cup chicken flavor stuffing mix
• 1/2 cup finely shredded romano cheese (2 oz)
• 1/2 cup chopped vidalia onion
• 1/4 cup minced fresh basil
• 4 large boneless chicken breast halves, with skin
• 4 slices ready to serve bacon
• 1 large egg
• 1 cup milk
• 1 cup baking mix (bisquick original)
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper
• canola oil
• 1 large vidalia onion, halved vertically
• 1 large red sweet bell pepper, halved and seeded
• 1 tablespoon olive oil
• 1/4 teaspoon morton kosher salt
• 3 tablespoons butter
• release non-stick aluminum foil
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 teaspoons creole seasoning
• 2 tablespoons minced fresh basil
• black pepper

Recipe

• 1 stir together first 5 ingredients in a medium bowl.
• 2 set aside.
• 3 place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" thickness, using a mallet or rolling pin.
• 4 spread 1/4 of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon.
• 5 roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin.
• 6 whisk together egg and milk in a bowl.
• 7 combine baking mix, creole seasoning, and pepper in a shallow dish.
• 8 dip chicken rolls in egg mixture; dredge in baking mix mixture.
• 9 pour oil to depth of 2" in a large skillet; heat to 350f.
• 10 fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often.
• 11 drain on wire rack over paper towels.
• 12 to make the gravy: dice 1 onion half; set aside.
• 13 cut remaining onion half into slices.
• 14 place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.
• 15 broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered.
• 16 place bell pepper halves in a freezer bag; seal and let stand 10 minutes to loosen skin.
• 17 peel bell pepper halves; finely chop 1 bell pepper half.
• 18 reserve and set aside chopped bell pepper and remaining pepper half.
• 19 finely chop roasted onion slices, and set aside.
• 20 melt butter in a large skillet over medium-high heat.
• 21 add reserved diced onion, and sauté 10 minutes or until onion begins to brown.
• 22 stir in flour; cook, stirring constantly, until flour mixture is caramel-colored (about 5 minutes).
• 23 stir in chicken broth and creole seasoning.
• 24 reduce heat to medium, and cook, stirring constantly, until thickened.
• 25 process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.
• 26 combine gravy mixture, chopped roasted onion, reserved finely chopped bell pepper, basil, and black pepper spoon 1/4 cup roasted red pepper-and-vidalia onion gravy on each of 4 individual serving plates; top with 1 chicken roll.
• 27 drizzle with additional gravy.