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

Recipe from


Ingredients

4 ounces PHILADELPHIA 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
4 OSCAR MEYER Ready-To-Serve Bacon slices
1 large egg
1 cup milk
1 cup BISQUICK Original All-Purpose Baking Mix
2 teaspoons Creole seasoning
1 teaspoon black pepper
Canola oil

Preparation

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 skinned 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 350º. 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.

Note:

Susan Rotter, Nolensville, Tennessee,

January 2004
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