Ingredients: |
Ingredients: Chicken:
4 oz. cream cheese, softened
1 c. dry chicken-flavored stuffing mix
1/2 c. (2 oz.) finely shredded Romano cheese
1/2 c. chopped Vidalia onion
1/4 c. fresh basil
4 large boned chicken breast halves with skin
4 ready-to-serve bacon slices
1 large egg
1 c. milk
1 c. Bisquick
2 tsp. Creole seasoning
1 tsp. black pepper
Canola oil for frying
Gravy:
1 large Vidalia onion, halved vertically
1 large red bell pepper, halved and seeded
1 tbs. olive oil
1/4 tsp. Kosher salt
3 tbs. butter
3 tbs. all-purpose flour
2 c. chicken broth
2 tsp. Creole seasoning
2 tbsp. minced fresh basil
Black pepper to taste
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Directions: |
Directions:Chicken: 1. Stir together first 5 ingredients in a medium bowl; set aside. 2. Place chicken, skin side down, between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a mallet or rolling pin. 3. 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. 4. 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. 5. Pour oil to depth of 2 inches in a large skillet; heat to 350º. Fry chicken rolls in batches 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on a wire rack over paper towels. 6. Spoon 1/4 c. gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with remaining gravy. Gravy: 1. Dice onion half; set aside. 2. Cut remaining onion half into slices. Place onion slices and bell pepper halves, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil and sprinkle with salt. 3. Broil 5 inches from heat about 10 minutes until bell pepper looks blistered. Place pepper into a zip-top freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves, and dice one half. Dice roasted onion and set aside. 4. Melt butter in a large skillet over medium-high heat. Add reserved diced raw onion, and sauté 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, 5 minutes, or until four mixture is caramel colored. Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly until thickened. 5. Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides. 6. combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper. |
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