Stuffed Chicken with Vidalia and Roasted Red Pepper

Name: Stuffed Chicken with Vidalia and Roasted Red Pepper Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces Boneless, Skinless Chicken Breasts; 1 cup Bisquick; 2 teaspoons Creole Seasoning; 1 teaspoon Black Pepper; 1 cup Milk; 1 whole Egg; 4 ounces, weight Cream Cheese, Softened; 1 cup Dry Chicken Flavored Stuffing Mix; 1/2 cups Shredded Romano Cheese; 1/4 cups Basil; 3 Tablespoons Butter; 1 cup Chopped Vidalia Onion; 3 Tablespoons Flour; 2 cups Chicken Broth; 2 Tablespoons Basil; 2 teaspoons Creole Seasoning; 1 jar Roasted Red Peppers

Servings: persons

4 pieces Boneless, Skinless Chicken Breasts
1 cup Bisquick
2 teaspoons Creole Seasoning
1 teaspoon Black Pepper
1 cup Milk
1 whole Egg
4 ounces, weight Cream Cheese, Softened
1 cup Dry Chicken Flavored Stuffing Mix
1/2 cups Shredded Romano Cheese
1/4 cups Basil
3 Tablespoons Butter
1 cup Chopped Vidalia Onion
3 Tablespoons Flour
2 cups Chicken Broth
2 Tablespoons Basil
2 teaspoons Creole Seasoning
1 jar Roasted Red Peppers

1
To prepare the chicken, put each breast between sheets of waxed paper and flatten to about 1/4 to 1/2-inch thick.
2
On a plate, mix Bisquick, 2 teaspoons creole seasoning and black pepper.
3
In a bowl, mix milk and egg.
4
Dip chicken breasts in the milk mix, then dredge in the Bisquick mix and set aside.
5
For the stuffing mix, stir together cream cheese, stuffing, Romano cheese and 1/4 cup basil.
6
Place 1/4 of this stuffing mix on each chicken breast and overlap ends of chicken to fold in stuffing, then secure with a metal pick.
7
Bake at 350 degrees for 30 to 40 minutes or until chicken is fully cooked.
8
Meanwhile, make the sauce.
9
Melt the butter in a large skillet over medium high heat, then add onions and saute for 10 minutes.
10
Stir in flour and cook for 3 to 5 minutes until light brown.
11
Stir in chicken broth, 2 tablespoons basil and creole seasoning.
12
Reduce heat to medium and cook until thickened, stirring constantly.
13
Put in a blender and add the jar of red peppers and puree until smooth.
14
Spoon over the chicken to serve, with some extra on the side for those that like things doused in sauce!

842

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 pieces Boneless, Skinless Chicken Breasts, 1 cup Bisquick, 2 teaspoons Creole Seasoning, 1 teaspoon Black Pepper, and more.

Yes, Stuffed Chicken with Vidalia and Roasted Red Pepper Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Chicken with Vidalia and Roasted Red Pepper Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions