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

Steps:

• Flatten the chicken breasts with a meat mallet until approximately 1/4 inch thick. Put the flour in a bowl or container and add the seasoned salt, garlic powder, paprika and black pepper and mix to combine.
• Heat the canola oil in a large frying pan over medium heat. Take a sprinkle of flour and put it in the fryer to test the oil. If it sizzles the oil is hot enough. Working in batches, dip the chicken in the flour mixture, coating both sides, and cook until brown, about 3 minutes per side. Remove to a plate and reserve.
• Pour out the excess oil, leaving enough to coat the bottom of the pan. Reduce the heat to low. Add 1 tablespoon of the flour mixture used for dredging, the butter and garlic and mix together well until the butter is melted. Add the cooking wine and allow to simmer, stirring occasionally to prevent sticking, until reduced by half, 5 to 6 minutes.
• Add the cream and simmer, stirring constantly, until thickened and reduced by half, 3 to 5 minutes.
• Squeeze the juice of 1 1/2 of the lemons into the cream mixture, stirring constantly. Add the cheese and sugar, reduce the heat to very low, and cook until the cheese melts and the mixture begins to thicken, about 2 minutes. Remove from the heat.
• Thinly slice the remaining 1 1/2 lemons into rounds and add them to the cream mixture. Stir in the capers and half the parsley.
• Bring a large pot of water and 1 teaspoon salt to a boil. Let boil 7 minutes, then add the pasta and 1 tablespoon olive oil. Stir to prevent sticking and cook until al dente, about 7 minutes. Check the pasta in 5 minutes! Drain the pasta, add more oil to prevent sticking and divide among 4 plates. Top with the chicken and sauce, sprinkle with the remaining parsley and serve.

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 dish, combine the first 7 ingredients. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then place in flour mixture, a few pieces at a time, and turn to coat. , In a large skillet, heat 1/4 in. oil; fry chicken until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels and keep warm. Drain skillet, reserving 3 tablespoons drippings. , For gravy, in a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.