BACON-WRAPPED CREAM CHEESE CHICKEN THIGHS RECIPE | ALLRECIPES
This chicken thigh recipe was given to me by a coworker. It's savory and spicy at the same time and quick to make!
Provided by Jessica
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Cook Time 1 hours 5 minutes
Yield 7 chicken thighs
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium-high heat. Pan-fry chicken until browned, 1 to 2 minutes per side. Drain on paper towels and let cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut cream cheese into thick slices. Slice serrano peppers in half. Place cream cheese and serrano peppers over the center of each chicken thigh. Roll thighs up and wrap with bacon slices. Place in a baking dish.
- Bake in the preheated oven until juices run clear, about 1 hour.
Nutrition Facts : Calories 430.2 calories, CarbohydrateContent 7.5 g, CholesterolContent 123.7 mg, FatContent 31.7 g, FiberContent 1.1 g, ProteinContent 28 g, SaturatedFatContent 12.8 g, SodiumContent 551.9 mg, SugarContent 4.3 g
BACON-WRAPPED CHICKEN THIGHS SMOTHERED AND STUFFED WITH ...
These are pretty much all of my favorite things layered into one extremely satisfying dish. You may have a lot of leftover bechamel sauce; bout a half of a box of cooked pasta will take care of this for you.
Provided by Kat R
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Total Time 1 hours 6 minutes
Prep Time 20 minutes
Cook Time 46 minutes
Yield 4 stuffed chicken thighs
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper.
- Trim asparagus spears to extend 1 inch past each side of the thighs.
- Place 1 cup of the mozzarella cheese into a bowl.
- Lay chicken thighs flat on a work surface. Place 1/4 cup mozzarella cheese on each thigh, followed by 3 asparagus spears. Roll thigh around stuffing; wrap 1 bacon slice around each thigh. Tie a 12-inch length of string around the bacon, ensuring bacon ends are secured. Place stuffed thighs in the lined pan.
- Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the middle of a thigh should read at least 165 degrees F (74 degrees C).
- Melt 1 tablespoon butter in a small saucepan over medium-high heat; add jalapenos. Cook, stirring regularly, until juices have evaporated, 1 to 2 minutes. Add remaining butter, melt completely, about 1 minute. Stir in flour until it starts to brown, 1 to 2 minutes. Pour in warm milk, 1/3 cup at a time, mixing completely after each addition.
- Bring milk mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens, about 7 minutes. Season sauce with salt and pepper. Add remaining mozzarella cheese, stir gently to incorporate into sauce.
- Cut strings from thighs and smother with sauce.
Nutrition Facts : Calories 446.9 calories, CarbohydrateContent 13.9 g, CholesterolContent 117.1 mg, FatContent 27.3 g, FiberContent 1.2 g, ProteinContent 35.6 g, SaturatedFatContent 13.9 g, SodiumContent 1348.2 mg, SugarContent 7.2 g
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Reviews 5
Total Time 3600S
Category Low-Carb, Nut-Free, Shellfish-Free, Gluten-Free, Egg-Free, Soy-Free, Game Day, Peanut-Free, Tree Nut-Free, Grain-Free, Tomato-Free
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- The rack goes back on the Egg for a final 5-10 minutes. Just long enough for it to “tack up”. If you see it getting dark remove the thighs immediately. Let the thighs rest for just a few minutes and they’re ready to serve.
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