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 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°. 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.
This recipe was a hit! I made this for me and my honey on Valentine's Day. He and I loved it. The creamy chunky stuffing with the tender juiciness of fried chicken was delectable! The gravy was so good we wanted to save some to put on eggs the next morning!...Just a thought, lol!I served this dish with a side of broccoli. Outstsanding!!!
This is really great recipe, it is a bit time consuming. I put the chicken in the freezer for about 15 mins. after preparing but before breading and it really help hold it together along with tooth picks, before frying. The onions were not in season when I made this, but I did just a simple drippings and corn starch gravy and it worked just fine. If I really want to make an inpression, I would make a day ahead.
Wow! This is delicious. It is definitely time consuming to make but worth it. The gravy with the roasted peppers and onions is awesome. Will definitely make again and especially for company. My husband loved it!