Southern Fried Stuffed Chicken
Source of Recipe
justmecookin
List of Ingredients
4 ounces Cream Cheese, softened
1 cup dry chicken-flavored stuffing mix
1/2 cup finely shredded Romano cheese
1/2 cup chopped vidalia onion
1/4 cup minced fresh basil
4 large boned chicken breast halves with skin
4 bacon slices
1 large egg
1 cup milk
1 cup bisquick all-purpose baking mix
2 teaspoons creole seasoning
1 teaspoon black pepper
canola oil
Roasted Red Pepper-and-Vidalia Onion Gravy, recipe belowRecipe
Stir together first 5 ingredients in a medium bowl. Set aside. Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a mallet or rolling pin.
Spread one-fourth of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin.
Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture.
Pour oil to depth of 2 inches in a large skillet; heat to 350?. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on wire rack over paper towels.
Spoon 1/4 cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with additional gravy.
----------------------------
Roasted Red Pepper-and-Vidalia Onion Gravy:
1 large Vidalia onion, halved vertically
1 large sweet red bell pepper, halved and seeded
1 tablespoon olive oil
1/4 teaspoon MORTON Kosher Salt
3 tablespoons butter
Non-Stick Foil
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Creole seasoning
2 tablespoons minced fresh basil
Black pepper to taste
Dice 1 onion half; set aside. Cut remaining onion half into slices. 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.
Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves; finely chop 1 bell pepper half. Reserve and set aside chopped bell pepper and remaining pepper half. Finely chop roasted onion slices, and set aside.
Melt butter in a large skillet over medium-high heat. Add reserved diced onion, and sautÈ 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, until flour mixture is caramel-colored (about 5 minutes). Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened.
Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.
Combine gravy mixture, chopped roasted onion, reserved finely chopped bell pepper, basil, and black pepper. Makes 3 cups
|
Â
Â
Â
|
member logon
