onion gravy
recipe courtesy susan rotter, nolensville, tennessee 
show: food network specials 
episode: southern living cook-off 
difficulty: medium 
prep time: 25 minutes 
cook time: 12 minutes 
yield: 4 servings 
4 oz.  cream cheese, softened
1 cup  dry chicken-flavored stuffing mix
1/2 cup  (2 ounces) finely shredded romano cheese
1/2 cup  chopped vidalia onion
1/4 cup  minced fresh basil leaves
4 large  boned chicken breast halves with skin
4   readytoserve bacon slices
1 large  egg
1 cup  milk
1 cup  all-purpose baking mix
2 tsp  creole seasoning
1 tsp  black pepper
  canola oil
  roasted red pepper-and-vidalia onion gravy, recipe follows
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-inch 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 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. 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. 
"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 southernlivingcookoff.com." 
roasted red pepper-and-vidalia onion gravy: 
1 large  vidalia onion, halved vertically
1 large  sweet red bell pepper, halved and seeded
1 Tbsp  olive oil
  nonstick aluminum foil
1/4 tsp  kosher salt
3 Tbsp  butter
3 Tbsp  all-purpose flour
2 cup  chicken broth
2 tsp  creole seasoning
2 Tbsp  minced fresh basil leaves
  black pepper
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 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. 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. process gravy mixture 
and reserved bell pepper half in a blender until smooth, stopping to scrape 
down sides. combine gravy mixture, reserved diced roasted bell pepper, diced 
roasted onion, basil, and black pepper. 
yield: 3 cups 
prep time: 20 minutes 
cook time: 35 minutes 
inactive prep time: 10 minutes 
(ID: 74360) Mirror: rec.food.recipes: Wed, Apr 6, 2005

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