Creamy Mushroom-stuffed Chicken
From acemom 12 years agoIngredients
- 6 boneless skinless chicken thighs shopping list
- 1 lb. bacon shopping list
- 8 oz. cream cheese, softened shopping list
- 1/4 C. finely diced onion shopping list
- 1/4 C. canned mushroom, finely chopped shopping list
- 2 T. worcestershire sauce shopping list
- 1 T. minced garlic shopping list
- salt & pepper to taste shopping list
How to make it
- Preheat oven to 375 degrees.
- Saute onions, garlic and mushroom in a pat of butter or a bit of olive oil, just until onions are softened.
- Mix veggies with cream cheese and Worcestershire sauce, salt and pepper.
- Spread mix generously over inside of chicken thighs.
- Roll chicken thighs (mix inside) and wrap with a strip or two of bacon to cover. Secure with toothpicks. (You may or may not want to wrap the ends.)
- Bake, covered, in casserole dish for 45 minutes.
- Uncover, bake 15-20 minutes until bacon is cooked to desired level of crispy.
- *NOTE: Husband said he'd prefer it baked on a rack (the bacon makes lots of "juice"), but I prefer baking in the flavor and think it keeps it moist.
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