Remove chicken thighs from packaging and place on a meat cutting board.
Gently hammer the thighs to flatten.
Add a dash of salt and pepper over the chicken.
Wash and dry rosemary. Chop into smaller pieces and press to release the flavors.
Mix together cream cheese, bread crumbs, rosemary and bacon bits.
Add vegeta to the mix and combine again.
Butter the bottom of a 9x13 glass baking pan.
Grab a spoonful of the filling and place on top of chicken thigh. Wrap the thigh around the filling and pin sides together with a toothpick. Repeat for all chicken thighs.
Place the prepared chicken thighs in the pan with the toothpick side down.
Brush the tops of the chicken thighs with melted butter.
Cover with tin foil and bake at 360F for 1 hour 20 minutes.
Uncover the chicken for the last 20 minutes to get some color.
Serve with rice and potatoes.
Can also be made with chicken breast pieces.