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

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SOUTHERN FRIED CHICKEN PICCATA



Southern Fried Chicken Piccata image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

4 large boneless skinless chicken breast
1 cup all-purpose bleached flour
1 tablespoon seasoned salt
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
1 cup canola oil
1 stick (8 tablespoons) unsalted butter
2 tablespoons minced garlic
One 16-ounce bottle white cooking wine
1 quart heavy whipping cream
3 lemons
One 8-ounce bag shredded cheese blend, such as Parmesan, mozzarella and provolone
1/2 cup sugar
1 3.5-ounce jar capers, drained
One bunch fresh parsley, leaves chopped
Kosher salt
1 pound fettuccine
2 tablespoons olive oil

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.

SOUTHERN-FRIED STUFFED CHICKEN WITH ROASTED RED PEPPER-AND-VIDALIA ONION GRAVY



Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 25

4 ounces 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 ready-to-serve bacon slices
1 large egg
1 cup milk
1 cup all-purpose baking mix
2 teaspoons Creole seasoning
1 teaspoon black pepper
Canola oil
Roasted Red Pepper-and-Vidalia Onion Gravy, recipe follows
1 large Vidalia onion, halved vertically
1 large sweet red bell pepper, halved and seeded
1 tablespoon olive oil
Nonstick aluminum foil
1/4 teaspoon kosher salt
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Creole seasoning
2 tablespoons minced fresh basil leaves
Black pepper

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-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.
  • 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.

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