Bacon-Wrapped Chicken Thighs Smothered and Stuffed with Awesome
Description
This recipe for bacon-wrapped chicken thighs is smothered and stuffed with awesomeness. To complete the dish, toss leftover béchamel sauce with pasta.
Ingredients
•
4 skinless, boneless chicken thighs
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12 spears asparagus
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1 (8 ounce) package shredded mozzarella cheese
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4 extra-thick bacon slices
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kitchen string
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2 tablespoons butter, divided
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2 jalapeno peppers - stemmed, seeded, and minced
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3 tablespoons all-purpose flour
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2 cups warm milk
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1 teaspoon salt
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1/2 teaspoon ground black pepper
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper.
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.
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).
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.
5
Remove and discard twine; smother with sauce to serve.