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Categories:
cream cheese chicken flavor Romano cheese Vidalia onion fresh basil chicken breast halves ready egg milk baking mix Creole seasoning black pepper canola oil Vidalia onion red sweet bell pepper olive oil kosher salt butter aluminum foil all-purpose chicken broth Creole seasoning fresh basil black pepper
Viewed: 42 - Published at: 9 years agoIngredients
- 4 ounces cream cheese, softened
- 1 cup chicken flavor stuffing mix
- 12 cup finely shredded romano cheese (2 oz)
- 12 cup chopped vidalia onion
- 14 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
- 1 large vidalia onion, halved vertically
- 1 large red sweet bell pepper, halved and seeded
- 1 tablespoon olive oil
- 14 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
Method
- 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" thickness, using a mallet or rolling pin.
- Spread 1/4 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.
- 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.
- Pour oil to depth of 2" in a large skillet; heat to 350F.
- Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often.
- Drain on wire rack over paper towels.
- To make the gravy: Dice 1 onion half; set aside.
- Cut remaining onion half into slices.
- 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.
- Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered.
- Place bell pepper halves in a freezer bag; seal and let stand 10 minutes to loosen skin.
- Peel bell pepper halves; finely chop 1 bell pepper half.
- Reserve and set aside chopped bell pepper and remaining pepper half.
- Finely chop roasted onion slices, and set aside.
- Melt butter in a large skillet over medium-high heat.
- Add reserved diced onion, and saute 10 minutes or until onion begins to brown.
- Stir in flour; cook, stirring constantly, until flour 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 gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.
- 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.
- Drizzle with additional gravy.
