Bacon Wrapped Cream Cheese Chicken Thighs Recipes

CHEESE FILLED AND BACON WRAPPED CHICKEN THIGH ROLLS

Steps:

• Whisk salt and buttermilk. Soak chicken thighs in buttermilk brine for 4 hours.
• Pat thighs dry with paper towels, season with chicken seasoning and let them sit for 5-7 minutes.
• Place cheese and a pinch of chili flakes in the middle of each thigh.
• Fold the chicken thighs back over and wrap with bacon.
• Bake at 190 C (375 F) for 30 minutes. Let sit for 5 minutes before serving.

BACON WRAPPED, CREAM CHEESE STUFFED CHICKEN BREASTS

Steps:

• Pound out Chicken breast so it is about 1/4" thick.
• Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
• Roll Chicken breast up to conceal cream cheese.
• Wrap partially cooked bacon around chicken breast and secure with toothpick.
• Place on baking sheet and back for about 30 minutes at 375.
• Broil for about 5 minute to crisp bacon.

BACON WRAPPED CREAM CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Lightly grease with oil a 9x12 baking dish and set aside.
• In a small bowl, mix together all the GLAZE ingredients. Set aside.
• In a medium bowl, mix together all the CREAM CHEESE STUFFING ingredients. Set aside.
• Lengthwise, cut a pocket into the chicken breasts. Stuff with the cheese mixture.
• Wrap each chicken breast in 3-4 slices of bacon. Place the chicken breasts, seam side down in a baking pan.
• Top with the glaze mixture. Brush it carefully on top of the chicken breasts.
• Bake for 25-30 minutes or until bacon is crispy and chicken is cooked through, basting the chicken occasionally with the pan drippings.
• If you prefer extra crispy bacon, broil for an additional 1-2 minutes.
• Sprinkle with parsley, then serve.

BACON WRAPPED BBQ CHICKEN THIGHS

Steps:

• Preheat the oven to 375 1. Pat dry and season the chicken thighs with garlic & onion powder, salt, and pepper. 2. Take one strip of bacon and starting from below the thigh, begin to wrap the bacon around the thigh as many times so the end of the bacon ends underneath the thigh. Place the thigh with the ends of the bacon facing down in a shallow roasting tray 3. After repeating this on all 8 thighs, place in the oven and roast the thighs for 40 - 45 minutes or until the internal temp of the chicken comes to 165F 4. About 10 minutes before cooking time ends, baste the chicken with the bbq sauce. Flip the thighs over first and baste, then flip them back, right side up, and baste again. 5. Two minutes before cooking time ends, baste any remaining sauce over the thighs. 6. Remove the chicken thighs from the oven and let rest for 5 minutes. 7. Plate and enjoy!

CREAMY BACON-WRAPPED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix cream cheese and green onions in a bowl; season with salt and black pepper. Spread about 1/4 cup of cream cheese mixture over each chicken breast. Starting at the narrow end, roll chicken breasts over filling. Wrap each chicken breast in 4 slices of bacon. Set wrapped chicken on a rack set in a baking dish.
• Bake in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a breast reads 160 degrees F (70 degrees C), about 1 hour.

BACON-WRAPPED JALAPEñO POPPER CHICKEN

Steps:

• Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
• Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
• Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
• With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
• Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
• Prepare a grill for indirect grilling and heat to medium-high heat.
• Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.

BACON WRAPPED, CHEESE STUFFED CHICKEN! YUM YUM

Steps:

• Preheat oven to 425°F
• Grease baking pan 13x19 or use non stick pan.
• Cut chicken breasts in half (pretend your chicken is a person and cut around the waist, not long ways).
• Cut a pocket into the side of the breast halve about 3/4th the way through each -- try not to slit through the sides or the cheese will run out.
• Pepper both sizes of the breast for a medium coating. not really thick but not light either.
• Squeeze your cheese of choice down into a compacted little ball and stuff breast halve as tightly as possible but not so much that you can't pinch the open ends of the chicken together.
• Spiral wrap the breast with bacon starting with one of the open corners. I usually spiral wrap it with 2-3 pieces and use the last piece to wrap circularly around the sides. This makes it look nice and covers the ends that the spiral wrapping left bare.
• Use tooth picks to hold your bacon in place. Make sure you don't leave any ends on top of the chicken breast unsecured, they will roll up during cooking and burn and your chicken will dry out --
• Cook for 25-27 minutes, bacon should start to crisp before you remove the dish from the oven. Inside temperature should be 165 or over.
• Remove tooth picks, sprinkle a bit of the chosen cheese on top. Let stand 5 minutes to cool, then serve. -.

BACON WRAPPED STUFFED CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees.
• Place cream cheese in a large glass bowl and microwave for 15 seconds, just till softened. Add sour cream, shredded cheese, paprika, parsley, garlic, a dash of salt and 1/2 tsp pepper. Mix well, then add rice and mix again. Set aside.
• Lay the boneless chicken thighs (well trimmed of fat) out on a cutting board and season with tsp salt and 1/2 tsp pepper. Next, spoon cheesy rice mixture onto each thigh. Roll up chicken and wrap with two slices of bacon per thigh. I didn't need toothpicks, but if you think your thighs won't stay closed, use the toothpicks to keep thigh shut, bacon secure and stuffing in.
• Once chicken is stuffed and wrapped, place in a shallow baking dish and bake uncovered for 35 minutes. Turn oven up to 500 degrees and cook for 10 more minutes or until bacon is browned and crisp. Remove from oven when done and plate immediately. If you leave in baking dish, make sure to drain bacon grease.
• All you have to do now is add some steamed broccoli, and you've got yourself a seriously delicious meal. Oh, and feel free to experiment with the stuffing. You could add spinach, spices, herbs, olive. Gosh. Your choices are endless! And, for a healthier version, use chicken breast and wrap in tin foil. I know, I know. Kind of defeats the purpose, but, definitely better for those that are watching their waistline as well as their wallets.

BACON WRAPPED CREAM CHEESE STUFFED CHICKEN BREAST

Steps:

• Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4" thick.
• Mix together softened cream cheese, chopped green onion, and pepper jack cheese. Put 1/4 of this mixture into the middle of each piece of chicken.
• Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
• Wrap 1 to 2 slices of bacon around the chicken breast, secure with a toothpick, if needed.
• Place on baking sheet (with an edge on it) or a baking dish and bake for 30 minutes at 375 degrees F.
• Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.
• Serve immediately.

BACON-WRAPPED CREAM CHEESE CHICKEN THIGHS

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.