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Southern-Fried Stuffed Chicken w/ Gravy




Source of Recipe


Internet


List of Ingredients




4 ounces cream cheese, softened
1 cup dry chicken flavored stuffing mix
1/2 cup (2 ounces) finely shredded Romano cheese
1/2 cup chopped Vidalia onion
1/4 cup minced fresh basil
4 large boned chicken breast halves with skin (debone the
the breasts for her and leave the skin on)
4 bacon slices, cooked (Oscar Mayer Ready To Serve Bacon)
1 large egg
1 cup milk
1 cup all purpose baking mix
2 teaspoons Creole seasoning
1 tsp black pepper
canola oil



Recipe



Stir together the first five ingredients in a medium bowl, then set aside. Place chicken, skin side down, between two 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 two inches in a large skillet; heat to 350 degrees.

Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning rolls often. Drain on wire rack over paper towels.

Spoon 1/4 cup Roasted Red Pepper and Vidalia Onion Gravy (recipe to follow) on each of 4 individual serving plates; top with each with a chicken roll.

Drizzle with additional gravy.

Ingredients for the gravy:
Makes 3 cups
Prep: 20 minutes, Broil: 10 minutes, Cook: 25 minutes, Stand: 10 minutes

1 large Vidalia onion, halved vertically
1 large sweet red bell pepper, halved and seeded
1 TBS olive oil
1/4 tsp salt
3 TBS butter
3 TBS all purpose flour
2 cups chicken broth
2 tsp Creole seasoning
2 TBS minced fresh basil
Black pepper to taste

Directions for the gravy:
Dice half of onion, set aside.

Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on baking sheet. Drizzle with oil and sprinkle with salt.

Broil onion 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, and finely chop one of the halves. Reserve and set aside chopped bell pepper and remaining bell 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 saute 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 the sides.

Combine gravy mixture, chopped roasted onion, reserved finely chopped bell pepper, basil, and black pepper. Serve with the Southern Fried Stuffed Chicken as directed above.