Sunday, April 14, 2013

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 and whatever sauce you want on it, I use honey dijon, 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, while it cooks on med/low heat. You want to make sure heats slowly, so the whole thing heats up good and browns well. If you like you can add some cheese. I use gouda and it tastes great.
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.


  1. Hi Julie, I am going to make that chicken. I know my hubby would love it! Your rhubarb strawberry pie looks fantastic!!! I love that kind of pie but even just rhubarb is a favorite of ours!!!!

    I know you are very proud of your sons. Our son can cook but the sewing...not too sure about that! You are a smart Mama!

    Have a good Monday is suppose to be sunny and nice here....that means the sheets go on the line....maybe!LOL!


    1. You're going to love this recipe! It is so delicious and easy to make. Just a bit messy is all. I have lots of leftovers today. I love leftovers. They taste so much better the next day.
      I have my clothes on the line drying today. I'm so old school; Monday is wash day. I love the smell of line dried clothes.
      I'm not sure what the weather is supposed to be today. The sun is shining, but it's kind of cold.
      Have a great week!

  2. I'm making this chicken recipe now and commenting while my oven is heating. My only regret is not having some delicious red potatoes! I suppose I should at least try a rhubarb pie one day. I don't even know what rhubarb looks like lol!

  3. I hope you liked the chicken! We have 2 patches of rhubarb. I don't know what I would do without it. We look forward to it every summer!
    Thanks for stopping by!


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