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

Yield 4 servings


  • 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
  • Roasted Red Pepper-and-Vidalia Onion Gravy

How to Make It

  1. Stir together first 5 ingredients in a medium bowl. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.