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Southern-fried Stuffed Chicken with Roasted Red Pepper & Sweet Onion Gravy

A home-style Southern-fried Stuffed Chicken with Roasted Red Pepper & Sweet Onion Gravy made with Cream Cheese, Dry Chicken Flavored Stuffing Mix, Romano Cheese, Sweet Onions, and Boned Chicken Breast Halves. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 4 oz
• 1 cup
• 1/2 cup
• 1/2 cup
• 4
• 4
• 1
• 1 cup
• 1 cup
• 2 tsp
• 1
• 1
• 1 tbsp
• 1/4 tsp
• 3 tbsp
• 3 tbsp
• 2 cup
• 2 tsp

Method (preview)

1. 1

   Stir together first 5 ingredients in a medium sized bowl. Set aside.

2. 2

   Place between two sheets of plastic wrap.

3. 3

   With flat side of meat mallet, flatten meat to 1/4-inch thickness.

4. 4

   Spread 1/4 of cream cheese mixture on skinless side of each chicken breast.

5. 5

   Top with 1 slice of bacon. Roll chicken breast up jelly-roll fashion, lifting skin and tucking roll under skin.

6. 6

   Whisk together egg and milk in a bowl.

7. 7

   Combine baking mix, Creole seasoning and pepper in a shallow dish.

8. 8

   Dip chicken rolls in egg mixture; dredge in baking mix mixture.

9. 9

   Pour oil to a depth of 2 inches in a large deep skillet; heat to 350 degrees F. Fry chicken rolls 10 to 12 minutes or until dark brown and done, turning chicken rolls often.

10. 10

    Drain on wire rack over paper towels.

11. 11

    Spoon 1/4 cup roasted red pepper and sweet onion gravy on each of 4 individual serving plates; top with 1 chicken roll.

12. 12

    Drizzle remaining gravy over plated chicken rolls.

13. 13

    Roasted Red Pepper and Sweet Onion Gravy

14. 14

    Dice onion half; set aside.

15. 15

    Place onion slices and bell pepper halves, cut sides down, on baking sheet lined with aluminum foil; drizzle with oil, and sprinkle with salt.

16. 16

    Broil 5 inches from heat about 10 minutes or until bell pepper looks blistered.

17. 17

    Place bell pepper halves in zip-lok bag; seal and let stand 10 minutes to loosen skin.

18. 18

    Peel bell pepper halves and dice into 1/2-inch cubes.

19. 19

    Reserve diced pepper and remaining half.

20. 20

    Dice roasted onion, set aside.

21. 21

    Melt butter in a large skillet over medium high heat.

22. 22

    Add reserved diced raw onion, saute' 10 minutes or until onion begins to brown.

23. 23

    Stir in flour; cook, stirring constantly, for 5 minutes or until flour mixture is caramel colored.

24. 24

    Stir in chicken broth and Creole seasoning.

25. 25

    Reduce heat to medium, cook, stirring constantly, until thickened.

26. 26

    Combine gravy and reserved diced roasted peppers, diced roasted onions, basil and black pepper.

27. 27

    Contributed to the FareShare Gazette by Patty; 23 November 2004. www.fareshare.net