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07-10-2006, 03:12 PM

Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy
Grand-Prize Winner: Susan Rotter, Nolensville, TN

INGREDIENTS
4 ounces PHILADELPHIA Cream Cheese, softened
1 cup dry chicken-flavored stuffing mix
½ cup (2 ounces) finely shredded Romano cheese
½ cup chopped Vidalia onion
¼ cup minced fresh basil
4 large boned chicken breast halves with skin
4 OSCAR MAYER Ready to Serve Bacon slices
1 large egg
1 cup milk
1 cup BISQUICK Original All-Purpose Baking Mix
2 teaspoons Creole seasoning
1 teaspoon black pepper
Canola oil
Roasted Red Pepper-and-Vidalia Onion Gravy

INSTRUCTIONS
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 ¼-inch thickness, using a mallet or rolling pin.

Spread one-fourth 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°. 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.

Spoon ¼ cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with additional gravy.

Yield: Makes 4 servings
Prep: 25 min., Cook: 12 min. per batch

Roasted Red Pepper-and-Vidalia Onion Gravy

INGREDIENTS
1 large Vidalia onion, halved vertically
1 large sweet red bell pepper, halved and seeded
1 tablespoon olive oil
¼ teaspoon MORTON Kosher Salt
3 tablespoons butter
REYNOLDS WRAP Release Non-Stick Foil
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Creole seasoning
2 tablespoons minced fresh basil
Black pepper to taste

INSTRUCTIONS
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.

Yield: Makes 3 cups
Prep: 20 min., Broil: 10 min., Cook: 25 min., Stand: 10 min.

Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce
Kids Love It! Winner: Stacy Lamons, Houston, TX

INGREDIENTS
1 (5-ounce) package MAHATMA Authentic Spanish Rice Mix
1 teaspoon MORTON Iodized Salt
1 pound JIMMY DEAN Hot Pork Sausage
1 (15-ounce) can BUSH’S Black Beans, rinsed and drained
6 green onions, finely chopped
1 (1.25-ounce) package taco seasoning
2 cups (8 ounces) shredded Monterey Jack cheese
1 (14.5-ounce) can HUNT’S Petite Diced Tomatoes With Mild Green Chilies, undrained
28 egg roll wrappers
1 large egg, lightly beaten
4 cups peanut oil
Creamy Cilantro Dipping Sauce
Garnish: fresh cilantro sprigs

INSTRUCTIONS
Cook rice according to package directions, using 1 teaspoon salt. Cool completely.

Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.

Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.

Pour oil into heavy Dutch oven; heat to 375°. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.

Yield: Makes 28 egg rolls
Prep: 40 min., Fry: 3 min. per batch

Creamy Cilantro Dipping Sauce

INGREDIENTS
1 (8-ounce) package PHILADELPHIA Cream Cheese, softened
1 cup sour cream
3 garlic cloves, minced
2 (10-ounce) cans ROTEL Mexican Festival Diced Tomatoes
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
Garnish: finely chopped fresh cilantro

INSTRUCTIONS
Process first 5 ingredients in a food processor until smooth. Garnish, if desired.

Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.

Yield: Makes 3 cups
Prep: 10 min.

07-10-2006, 03:12 PM	#70
rkzenrage Guest Posts: n/a	Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy Grand-Prize Winner: Susan Rotter, Nolensville, TN INGREDIENTS 4 ounces PHILADELPHIA Cream Cheese, softened 1 cup dry chicken-flavored stuffing mix ½ cup (2 ounces) finely shredded Romano cheese ½ cup chopped Vidalia onion ¼ cup minced fresh basil 4 large boned chicken breast halves with skin 4 OSCAR MAYER Ready to Serve Bacon slices 1 large egg 1 cup milk 1 cup BISQUICK Original All-Purpose Baking Mix 2 teaspoons Creole seasoning 1 teaspoon black pepper Canola oil Roasted Red Pepper-and-Vidalia Onion Gravy INSTRUCTIONS 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 ¼-inch thickness, using a mallet or rolling pin. Spread one-fourth 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°. 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. Spoon ¼ cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with additional gravy. Yield: Makes 4 servings Prep: 25 min., Cook: 12 min. per batch Roasted Red Pepper-and-Vidalia Onion Gravy INGREDIENTS 1 large Vidalia onion, halved vertically 1 large sweet red bell pepper, halved and seeded 1 tablespoon olive oil ¼ teaspoon MORTON Kosher Salt 3 tablespoons butter REYNOLDS WRAP Release Non-Stick Foil 3 tablespoons all-purpose flour 2 cups chicken broth 2 teaspoons Creole seasoning 2 tablespoons minced fresh basil Black pepper to taste INSTRUCTIONS 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. Yield: Makes 3 cups Prep: 20 min., Broil: 10 min., Cook: 25 min., Stand: 10 min. Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce Kids Love It! Winner: Stacy Lamons, Houston, TX INGREDIENTS 1 (5-ounce) package MAHATMA Authentic Spanish Rice Mix 1 teaspoon MORTON Iodized Salt 1 pound JIMMY DEAN Hot Pork Sausage 1 (15-ounce) can BUSH’S Black Beans, rinsed and drained 6 green onions, finely chopped 1 (1.25-ounce) package taco seasoning 2 cups (8 ounces) shredded Monterey Jack cheese 1 (14.5-ounce) can HUNT’S Petite Diced Tomatoes With Mild Green Chilies, undrained 28 egg roll wrappers 1 large egg, lightly beaten 4 cups peanut oil Creamy Cilantro Dipping Sauce Garnish: fresh cilantro sprigs INSTRUCTIONS Cook rice according to package directions, using 1 teaspoon salt. Cool completely. Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool. Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal. Pour oil into heavy Dutch oven; heat to 375°. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired. Yield: Makes 28 egg rolls Prep: 40 min., Fry: 3 min. per batch Creamy Cilantro Dipping Sauce INGREDIENTS 1 (8-ounce) package PHILADELPHIA Cream Cheese, softened 1 cup sour cream 3 garlic cloves, minced 2 (10-ounce) cans ROTEL Mexican Festival Diced Tomatoes 2 cups loosely packed fresh cilantro leaves (about 1 bunch) Garnish: finely chopped fresh cilantro INSTRUCTIONS Process first 5 ingredients in a food processor until smooth. Garnish, if desired. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce. Yield: Makes 3 cups Prep: 10 min.