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Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy Recipe

Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy Recipe

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Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy

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Ingredients:

Serving

4 oz cream cheese, softened
1 cup dry chicken-flavored stuffing mix
1/2 cup (2 oz) finely shredded romano cheese
1/2 cup chopped vidalia onion
1/4 cup minced fresh basil leaves
4 large boned chicken breast halves with skin
4 ready-to-serve bacon slices
1 large egg
1 cup milk
1 cup all-purpose baking mix
2 tsp creole seasoning
1 tsp black pepper
canola oil
roasted red pepper -and-vidalia onion gravy, recipe follows
1 large vidalia onion, halved vertically
1 large sweet red bell pepper, halved and seeded
1 tbsp olive oil
non-stick aluminum foil
1/4 tsp kosher salt
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
2 tsp creole seasoning
2 tbsp minced fresh basil leaves
black pepper

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-inch 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 inches in a large skillet; heat to 350 degrees F. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on a 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 remaining gravy.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. They have been tested in the Southern Living Test Kitchens. All brand names have been removed from these recipes, which originally appeared on .
Roasted Red Pepper-and-Vidalia Onion 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 zip-top freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves, and dice 1 half. Reserve diced bell pepper and remaining half. Dice roasted onion, and set aside.
Melt butter in a large skillet over medium-high heat. Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored. 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, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper.
Yield: 3 cups
Prep Time: 20 minutes
Cook Time: 35 minutes
Inactive Prep Time: 10 minutes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1031.08 Kcal (4317 kJ)
Calories from fat	798.49 Kcal
		% Daily Value*
Total Fat	88.72g	136%
Cholesterol	123.97mg	41%
Sodium	1524.92mg	64%
Potassium	426.1mg	9%
Total Carbs	43.97g	15%
Sugars	6.79g	27%
Dietary Fiber	1.17g	5%
Protein	15.4g	31%
Vitamin C	38.3mg	64%
Vitamin A	0.8mg	28%
Iron	14.3mg	80%
Calcium	175.7mg	18%

Amount Per 100 g
Calories	237.18 Kcal (993 kJ)
Calories from fat	183.67 Kcal
		% Daily Value*
Total Fat	20.41g	136%
Cholesterol	28.52mg	41%
Sodium	350.77mg	64%
Potassium	98.01mg	9%
Total Carbs	10.11g	15%
Sugars	1.56g	27%
Dietary Fiber	0.27g	5%
Protein	3.54g	31%
Vitamin C	8.8mg	64%
Vitamin A	0.2mg	28%
Iron	3.3mg	80%
Calcium	40.4mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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