Bacon-Wrapped Chicken Thighs Smothered and Stuffed with Awesome

This recipe for bacon-wrapped chicken thighs is smothered and stuffed with awesomeness. To complete the dish, toss leftover béchamel sauce with pasta.

• 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

Lay chicken thighs on a flat work surface. Trim asparagus spears to extend 2 inches longer than chicken thighs. Reserve 3 tablespoons mozzarella; set aside. Divide remaining mozzarella on top each thigh; top with 3 asparagus spears. Roll thigh around filling. Wrap 1 bacon strip around each thigh; secure with a 12-inch piece twine, ensuring bacon ends are secured. Place stuffed thighs in the prepared pan.

Step 3

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 centers should read at least 165 degrees F (74 degrees C).

Step 4

Meanwhile, melt butter in a small saucepan over medium-high heat. Add jalapeños; cook until soft, 1 to 2 minutes. Add flour; cook, stirring continuously, until golden, 1 to 2 minutes. Add milk, ⅓ cup at a time, mixing thoroughly after each addition; bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until sauce thickens, about 7 minutes. Season with salt and pepper; add reserved 3 tablespoons mozzarella, gently stirring until melted.

Step 5

Remove and discard twine; smother with sauce to serve.