Southern-Fried Stuffed Chicken With Roasted Red Pepper-And-Vidalia Onion Gravy
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
110 g
Cream Cheese (softened)2 tbsps
Basil Leaves (minced fresh)1 large
Egg1 cup
Milk2 tsps
Creole Seasoning1 tbsp
Olive Oil1 tsp
Kosher Salt3 tbsps
Butter3 tbsps
All-Purpose Flour2 cups
Chicken BrothDirections:
1
Stir together first 5 ingredients in a medium bowl
2
Set aside
3
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
4
Spread 1/4 of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon
5
Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin
6
Whisk together egg and milk in a bowl
7
Combine baking mix, Creole seasoning, and pepper in a shallow dish
8
Dip chicken rolls in egg mixture; dredge in baking mix mixture
9
Pour oil to depth of 2 inches in a large skillet; heat to 350 degrees F
10
Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often
11
Drain on a wire rack over paper towels
12
Spoon 1/4 cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll
13
Drizzle with remaining gravy
14
Dice 1 onion half; set aside
15
Cut remaining onion half into slices
16
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
17
Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered
18
Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin
19
Peel bell pepper halves, and dice 1 half
20
Reserve diced bell pepper and remaining half
21
Dice roasted onion, and set aside
22
Melt butter in a large skillet over medium-high heat
23
Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown
24
Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored
25
Stir in chicken broth and Creole seasoning
26
Reduce heat to medium, and cook, stirring constantly, until thickened
27
Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides
28
Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper