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

Yield Makes 4 servings

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
  • 4 bacon slices
  • 1 large egg
  • 1 cup milk
  • 1 cup 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 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.

  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 350°. 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.

  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 remaining gravy.