I have to confess that I let my imagination run amok. I used boneless, skinless chicken thighs because I had them on hand. Instead of cream cheese, I laid the thighs open, seasoned the inside of each with S, P, and a little garlic powder, then placed half a slice of ham off the bone on each, followed by a slice of swiss cheese, and followed that with a half slice of sharp cheddar. I then rolled up each thigh (no toothpick required) and placed them seam side down in a pre-sprayed quiche dish, seasoned the outsides as I did the insides, did the melted butter/lemon juice on each, followed by garlic and herb bread crumbs and baked 25 mins at 350. I pulled the dish out, laid a half slice of swiss on top of each thigh, then back into the oven for about 4-5 mins until cheese was melted. OH, SO GOOD!!!!!!
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I have to confess that I let my imagination run amok. I used boneless, skinless chicken...