"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Southern Fried Stuffed Chicken with Roasted Red Pepper and Vidalia Onion Gravy Recipe

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This recipe for Southern Fried Stuffed Chicken with Roasted Red Pepper and Vidalia Onion Gravy, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. cream cheese, softened
1 c. dry chicken-flavored stuffing mix
1/2 c. finely shredded Romano cheese
1/2 c. chopped Vidalia onion
1/4 c. minced fresh basil
4 lg. boned chicken breast halves with skin
4 bacon slices
1 lg. egg
1 c. milk
1 c. all-purpose baking mix
2 t. Creole seasoning
1 t. black pepper
canola oil
Roasted Red Pepper and Vidalia Onion Gravy (in this book)

Directions:
Directions:
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 1/4 cream cheese mixture on skinless side of each chicken breast half; top with 1 piece bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin. Whisk together egg and milk in bowl. Combine baking mix, Creole seasoning and pepper in 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, 10-12 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.

 

 

 

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