Bacon-Wrapped Chicken Thighs Smothered and Stuffed with Awesome

Bacon-wrapped stuffed chicken thighs combine my favorite flavors in one irresistible dish. Toss leftover béchamel sauce with pasta for a creamy side!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 447 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons all-purpose flour
• 2 cups warm milk
• 2 tablespoons butter, divided
• 1 (8 ounce) package shredded mozzarella cheese
• 4 skinless, boneless chicken thighs
• kitchen string
• 12 spears asparagus
• 4 extra-thick bacon slices
• 2 jalapeno peppers - stemmed, seeded, and minced
• 0.5 teaspoon ground black pepper

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper.

Step 2

Trim asparagus spears to extend 2 inches longer than thighs.

Step 3

Lay chicken thighs flat on a work surface. Reserve 3 tablespoons mozzarella. Place 1/4 of remaining mozzarella on each thigh. Top with 3 asparagus spears. Roll thigh around filling. Wrap 1 bacon slice around each thigh. Tie a 12-inch piece of twine around bacon, ensuring bacon ends are secured. Place stuffed thighs in the prepared pan.

Step 4

Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the middle of thigh should read at least 165 degrees F (74 degrees C).

Step 5

Meanwhile, melt butter in a small saucepan over medium-high heat. Add jalapeños and cook until soft, 1 to 2 minutes. Add flour and cook, stirring continuously until golden, 1 to 2 minutes. Add milk, 1/3 cup at a time, mixing thoroughly after each addition.

Step 6

Bring milk mixture to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens, about 7 minutes. Season with salt and pepper. Add reserved mozzarella. Gently stir until cheese is melted.

Step 7

Remove twine from thighs and serve smother with sauce.