Southern Fried Stuffed Chicken With Roasted Red Pepper And Vidalia Onion Gravy Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
• Roast in preheated oven for 15 minutes.

Steps:

• Season chicken pieces with salt, pepper, and paprika. Roll in flour.
• Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Steps:

• 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 sauté 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.

Steps:

• In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet; brown chicken in oil on both sides. Cover and cook the chicken over low heat for 45 minutes or until juices run clear. Remove chicken from the skillet; keep warm. Reserve 1/4 cup drippings in skillet. , For gravy, stir in the flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired.