Southern Fried Stuffed Chicken With Roasted Red Pepper And Vidal Recipes

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
• In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.
• Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.
• Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.

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.