Cream Cheese Stuffed Chicken Thighs Wrapped in Bacon…..

Another Sunday dinner recipe…

My husband and I have three wonderful sons. Two things we made sure they learned growing up was how to cook and how to sew. All three are great cooks, and for two of them the sewing came in quite handy while they were in the Army. Not only were they able to sew their own patches on their uniforms, but they also made a little money on the side by sewing patches on for other soldiers who had no idea how to thread a needle. I loved it when one of them called home to thank me for teaching him this wonderful skill. I am one proud mama!

A few nights ago, our middle son made this really great stuffed chicken. We just knew we had to try it after he told us about it. I know you’re gonna love it, too!

So, for this recipe you’re gonna need…..

1 8oz. container of garden vegetable cream cheese

10 boneless/skinless chicken thighs (you could also use boneless/skinless breasts)

10 slices of maple flavored bacon

brown sugar for coating

Lay thighs flat with what would be the skin side down. Spread vegetable cream cheese on one side of thighs. Fold over and then wrap up the thigh with bacon slice. Spread some brown sugar on a plate and gently roll your bacon wrapped thighs in sugar until lightly coated. Place neatly on baking dish and bake at 350* until chicken juices run clear and bacon is nicely browned.

 Before it went into the oven....

  

The final result! Oooh! Just look at the cheese ooozing out of the chicken. YUMMY!

                                                         

Along with the chicken, we had baked red potatoes and fresh Florida sweet corn.

And of course we can’t forget dessert…

Homemade strawberry rhubarb pie.

Now don’t you wish these pictures were scratch and sniff? LOL!

I’ll let you in on a little secret….

You can make some great panini’s with the leftover chicken. Choose a bread that you like; I like to use a nice rustic bread. Then brush some olive oil on one side of each slice of bread. I like to add a little chopped rosemary to my olive oil, but you don’t have to. While you heat your pan, thinly slice leftover stuffed chicken into strips. Place bread, oil side down into a hot pan, or panini press. Place chicken strips on bread, some mozzerella cheese, and whatever sauce you want on it, I use pesto, and then top with your other slice of bread, oil side up. Use a heavy pan or a bacon press to press your sandwich down, if you don't have a panini press. Cook on med/low heat. You want to make sure it heats slowly, so the cheese gets all melty. 

I’m so glad you stopped by to visit our little red saltbox, and I hope you enjoy these recipes. I really enjoy your company, and would love for you to share my blog with your friends. I always love meeting new people.

Blessings,

Julie