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    Southern-Fried Stuffed Chicken

    Source of Recipe

    2003 Southern Living Cook-off

    List of Ingredients

    4 ounces PHILADELPHIA Cream Cheese, softened
    1 cup dry chicken-flavored stuffing mix
    ½ cup (2 ounces) finely shredded Romano cheese
    ½ cup chopped Vidalia onion
    ¼ cup minced fresh basil
    4 large boned chicken breast halves with skin
    4 OSCAR MAYER 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 (recipe below)


    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 ¼-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 wire rack over paper towels. Spoon ¼ cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with additional gravy.
    Yield: Makes 4 servings

    Roasted Red Pepper-and-Vidalia Onion Gravy

    1 large Vidalia onion, halved vertically
    1 large sweet red bell pepper, halved and seeded
    1 tablespoon olive oil
    ¼ teaspoon MORTON Kosher Salt
    3 tablespoons butter
    REYNOLDS WRAP Release Non-Stick Foil
    3 tablespoons all-purpose flour
    2 cups chicken broth
    2 teaspoons Creole seasoning
    2 tablespoons minced fresh basil
    Black pepper to taste

    Dice 1 onion half; set aside. Cut remaining onion half into slices. 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. Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves; finely chop 1 bell pepper half. Reserve and set aside chopped bell pepper and remaining pepper half. Finely chop roasted onion slices, and set aside. Melt butter in a large skillet over medium-high heat. Add reserved diced onion, and sauté 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, until flour mixture is caramel-colored (about 5 minutes). Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened. Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides. Combine gravy mixture, chopped roasted onion, reserved finely chopped bell pepper, basil, and black pepper.Yield: Makes 3 cups




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