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

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   ["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.""

* Per serving · 4 servings · Values may vary.