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

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

Recipe courtesy Susan Rotter, Nolensville, Tennessee

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on April 01, 2011

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    Delightful... I made this tonight and it was absolutely delicious! I used skinless chicken breast and held the chicken together with a toothpick instead of the chicken skin. I also did not have creol seasoning so I used paprika and a dash of ceyanne pepper with salt and pepper. I do have to say that the combination of the roasted pepper sause and the tastey stuffing inside the moist chicken breast was absolutely delicious together. I will definately make this again! My husband and 3 sons loved it!

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  • on February 17, 2011

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    I only made the gravy for another dish I was making. Loved it. Just a little heat, not overwehlming. Our guests took the leftovers home with them and used it over chicken and spanish rice the next day. Loved it again, so much so they asked for the recipe too.

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  • on December 09, 2009

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    I can't even begin to say how wonderful this chicken tastes! The gravy is to die for, and I am eager to try putting it on top of some freshly baked fish! I can't imagine that anyone would not like this chicken. It's a lot of work, but I promise you won't be disappointed.

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  • on November 14, 2009

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    I love this dish... I don't know anyone that does not like this dish, HOWEVER it takes me about 2 hours to prep and make.... I saute the chicken for about 5 each then I put it in the oven.....it is amazing, it is time consuming though

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  • on December 02, 2007

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    I made it just as it said to, wished I had seen it first on tv. Happened to
    come across it searching for new recipes
    I think for me it was to many steps
    involved. Would I make again? Sure but
    I will do things different. I will buy already roasted peppers and omit that step and just saute the onions for the gravy. And skip the blender process,
    I put mine in the processor didnt make a huge difference. And the tucking the skin under the roll did not work
    I didnt have a whole lot of skin to really tuck under after it was all rolled. But I like the filling and the batter so will think of something different next time. thanks Linda

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  • on October 22, 2006

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    the best ever we eat this chicken 5 days a week it takes me no time to prapare

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  • on August 28, 2005

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    This was good, however, I thought the stuffing mix inside the chicken was a little soggy. Otherwise, the flavor of the gravy was wonderful. It tasted great over potatoes.

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  • on November 21, 2004

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    Susan of Ten thanks for the kick up in the gray making... wow the peppers and yummm

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  • on June 03, 2004

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    I have made this recipe twice. It is extensive with multiple steps, I would suggest a trial run before serving it for a get together/dinner party. Directions for rolling up the chicken is hard to follow. I buy frozen skinless chicken and fasten the bundle together with toothpicks soaked in water. You will know why it won after the first bite!

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  • on June 02, 2004

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    This looks and tastes delicious. The combanation is a treat to the tastebuds.

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