Ingredients Jump to Instructions ↓

  1. 4 ounces cream cheese , softened

  2. 1 cup dry chicken-flavored stuffing mix

  3. 1/2 cup (2 ounces) finely shredded Romano cheese

  4. 1/2 cup chopped Vidalia onion

  5. 1/4 cup minced fresh basil leaves

  6. 4 large boned chicken breast halves with skin

  7. 4 ready-to-serve bacon slices

  8. 1 large egg

  9. 1 cup milk

  10. 1 cup all-purpose baking mix

  11. 1 teaspoon black pepper Canola oil

  12. 1 large Vidalia onion, halved vertically

  13. 1 large sweet red bell pepper, halved and seeded

  14. 1 tablespoon olive oil Non-stick aluminum foil

  15. 1/4 teaspoon kosher salt

  16. 3 tablespoons butter

  17. 3 tablespoons all-purpose flour

  18. 2 cups chicken broth

  19. 2 teaspoons Creole seasoning

  20. 2 tablespoons minced fresh basil leaves Black pepper

Instructions Jump to Ingredients ↑

  1. Stir together first 5 ingredients in a medium bowl. Set aside.

  2. 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 .

  3. 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.

  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 350 degrees F. 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 cup Roasted Red Pepper -and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with remaining gravy.

  7. "The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. They have been tested in the Southern Living Test Kitchens. All brand names have been removed from these recipes, which originally appeared on"

  8. Dice 1 onion half; set aside.

  9. 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.

  10. 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 zip-top freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves, and dice 1 half. Reserve diced bell pepper and remaining half. Dice roasted onion, and set aside.

  11. Melt butter in a large skillet over medium-high heat. Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel -colored. Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened.

  12. Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.

  13. Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion , basil, and black pepper.

  14. Yield: 3 cups Prep Time: 20 minutes Cook Time: 35 minutes Inactive Prep Time: 10 minutes


Send feedback