Southern-Style Bacon-Wrapped Stuffed Chicken with Roasted Pepper Gravy

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

🕒 Total Time: 1 hour 20 minutes

🥘 Servings: 4

Ingredients:

• 4 boneless chicken breast halves
• 4 slices bacon
• 1/2 cup cream cheese
• 1/2 cup romano cheese
• 1/4 cup fresh basil
• 1 egg
• 1/4 cup milk
• 1 cup baking mix
• 1/2 teaspoon black pepper
• Canola oil (for frying)
• 1 red sweet bell pepper
• 1 onion
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• Salt (to taste)
• Creole seasoning (to taste)

Instructions:

1. Preparation of Stuffing:

   • In a medium bowl, stir together cream cheese, romano cheese, fresh basil, and black pepper until well combined. Set aside.

2. Prepare Chicken Rolls:

   • Place each chicken breast half between 2 sheets of plastic wrap. Using a mallet or rolling pin, flatten to about 1/4-inch thickness.
   • Spread a quarter of the cream cheese mixture onto the skinless side of each chicken breast.
   • Place a slice of bacon on top of the cream cheese mixture on each chicken breast.
   • Roll up the chicken breasts jellyroll style, tucking the roll under the skin.

3. Coating and Frying:

   • In a shallow dish, whisk together the egg and milk.
   • In another shallow dish, combine baking mix, Creole seasoning, and black pepper.
   • Dip each chicken roll in the egg mixture, then dredge in the baking mix mixture.
   • Heat canola oil in a large skillet to 350°F.
   • Fry the chicken rolls in batches for 10 to 12 minutes, turning often, until dark brown and cooked through. Drain on a wire rack over paper towels.

4. Prepare Roasted Red Pepper-and-Vidalia Onion Gravy:

   • Dice half of the onion and set aside. Slice the remaining onion half.
   • Place onion slices and red bell pepper halves, cut sides down, on a baking sheet lined with non-stick aluminum foil. Drizzle with olive oil and sprinkle with salt.
   • Broil the onion slices and bell pepper halves about 10 minutes until the bell pepper looks blistered.
   • Transfer bell pepper halves to a freezer bag, seal, and let stand for 10 minutes to loosen the skin. Peel and finely chop one bell pepper half, reserving the other half.
   • Finely chop the roasted onion slices and set aside.
   • In a large skillet, melt butter over medium-high heat. Add the diced onion and sauté until browned.
   • Stir in flour and cook, stirring constantly, until the 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 the gravy mixture and the reserved bell pepper half in a blender until smooth, scraping down the sides as needed.
   • Combine the gravy mixture with the chopped roasted onion, finely chopped bell pepper, basil, and black pepper.

5. Serving:

   • Spoon 1/4 cup of the Roasted Red Pepper-and-Vidalia Onion Gravy onto each of 4 individual serving plates.
   • Top each plate with a chicken roll and drizzle with additional gravy.

This Southern-inspired dish brings together the richness of cream cheese and romano cheese with the savory goodness of bacon, all wrapped up in tender chicken breasts and fried to perfection. The Roasted Red Pepper-and-Vidalia Onion Gravy adds a burst of flavor with its combination of sweet Vidalia onions, roasted red peppers, and aromatic basil. It’s a winning recipe that’s sure to become a favorite at your dinner table!