Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidal

This recipe won the Southern Living Cook-Off 2003. Prep time is estimated as you have to be able to coordinate a bit but I'm sure you will love it once you try it!

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 4  ounces cream cheese, softened
• 1  cup  chicken flavor stuffing mix
• 1⁄2 cup  finely shredded romano cheese (2 oz)
• 1⁄2 cup  chopped  vidalia onion
• 1⁄4 cup  minced fresh basil
• 4  large boneless chicken breast halves, with skin
• 4  slices  ready to serve bacon
• 1  large egg
• 1  cup milk
• 1  cup baking mix (BISQUICK Original)
• 2  teaspoons  creole seasoning
• 1  teaspoon black pepper
•  canola oil

• Gravy

• 1  large  vidalia onion, halved vertically
• 1  large red sweet bell pepper, halved and seeded
• 1  tablespoon olive oil
• 1⁄4 teaspoon  morton kosher salt
• 3  tablespoons butter
•  release non-stick  aluminum foil
• 3  tablespoons all-purpose flour
• 2  cups chicken broth
• 2  teaspoons  creole seasoning
• 2  tablespoons  minced fresh basil
•  black pepper

Directions

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" 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" in a large skillet; heat to 350F.
10. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often.
11. Drain on wire rack over paper towels.
12. To make the gravy: Dice 1 onion half; set aside.
13. Cut remaining onion half into slices.
14. 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.
15. Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered.
16. Place bell pepper halves in a freezer bag; seal and let stand 10 minutes to loosen skin.
17. Peel bell pepper halves; finely chop 1 bell pepper half.
18. Reserve and set aside chopped bell pepper and remaining pepper half.
19. Finely chop roasted onion slices, and set aside.
20. Melt butter in a large skillet over medium-high heat.
21. Add reserved diced onion, and sauté 10 minutes or until onion begins to brown.
22. Stir in flour; cook, stirring constantly, until flour mixture is caramel-colored (about 5 minutes).
23. Stir in chicken broth and Creole seasoning.
24. Reduce heat to medium, and cook, stirring constantly, until thickened.
25. Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.
26. Combine gravy mixture, chopped roasted onion, reserved finely chopped bell pepper, basil, and black pepper Spoon 1/4 cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll.
27. Drizzle with additional gravy.