Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidal

"This recipe won the Southern Living Cook-Off 2003. Prep time is estimated as you have to be able to coordinate a bit but I'm sure you will love it once you try it!"
 
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Ready In:
1hr 20mins
Ingredients:
24
Serves:
4
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ingredients

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directions

  • 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" thickness, using a mallet or rolling pin.
  • Spread 1/4 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" in a large skillet; heat to 350F.
  • 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.
  • To make the gravy: 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 sauté 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 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.

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RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
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