Meal No. 1499: Bacon-Wrapped Stuffed Chicken Thighs

I reckon I felt the need to make it an extra-ordinary dinner at the Roediger House this past Friday night, after a good week of work next door in Guilford County. What I prepped for the host of customary characters centered on pounded, stuffed, rolled, bacon-wrapped, breaded, fried, and (finally) baked chicken thighs, and they were delicious. And we each could only handle one, so there were good leftovers to send home and to hold onto for Saturday's lunch.

This is my second go at these, having first tried them last spring after receiving the very kind donation of a collection of Southern Living Annual Recipes from friend and colleague Peggy Clark from Florida. For Meal No. 1499, I stuffed the chicken thighs with goat cheese mixed with the slightest hint of beef bouillon granules, as well as a few cubes of stuffing, in addition to the roasted red pepper strips. Instead of regular dry bread crumbs, I coated them (after the egg-dip) in panko mixed with lemon pepper seasoning.

With easy stuffing and hot buttered corn, and some more strawberry tiramisu shortcake to finish up with, it was a feastful Friday night at the RoHo.

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"Stuffed Chicken Thighs," by Lee Ann Ray of Pilot Point, TX. In Southern Living 1982 Annual Recipes, Birmingham, AL: Oxmoor Press (1982), p. 84.