Stuffed Chicken with Vidalia and Roasted Red Pepper Gravy

• 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!

chicken breasts, bisquick, creole seasoning, black pepper, milk, egg, weight cream cheese, chicken, romano cheese, basil, butter, vidalia onion, flour, chicken broth, basil, creole seasoning, red peppers

Taken from tastykitchen.com/recipes/main-courses/stuffed-chicken-with-vidalia-and-roasted-red-pepper-gravy/ (may not work)