These are pretty much all of my favorite things layered into one extremely satisfying dish. You may have a lot of leftover bechamel sauce; bout a half of a box of cooked pasta will take care of this for you.

Kat R
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

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  • Trim asparagus spears to extend 1 inch past each side of the thighs.

  • Place 1 cup of the mozzarella cheese into a bowl.

  • Lay chicken thighs flat on a work surface. Place 1/4 cup mozzarella cheese on each thigh, followed by 3 asparagus spears. Roll thigh around stuffing; wrap 1 bacon slice around each thigh. Tie a 12-inch length of string around the bacon, ensuring bacon ends are secured. Place stuffed thighs in the lined pan.

  • 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 a thigh should read at least 165 degrees F (74 degrees C).

  • Melt 1 tablespoon butter in a small saucepan over medium-high heat; add jalapenos. Cook, stirring regularly, until juices have evaporated, 1 to 2 minutes. Add remaining butter, melt completely, about 1 minute. Stir in flour until it starts to brown, 1 to 2 minutes. Pour in warm milk, 1/3 cup at a time, mixing completely after each addition.

  • Bring milk mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens, about 7 minutes. Season sauce with salt and pepper. Add remaining mozzarella cheese, stir gently to incorporate into sauce.

  • Cut strings from thighs and smother with sauce.

Cook's Notes:

Do not handle jalapeno seeds with your bare fingers; use rubber gloves to protect your hands from the irritating oils.

The first time you add the milk to the flour, it will thicken to a paste; it will gradually thin out as you add more milk.

If you prefer crispier bacon on the bottom, place the thighs on a rack inside the baking pan. I like my chicken to stew in the bacon juices, which is why I put them directly into the pan.

Nutrition Facts

447 calories; 27.3 g total fat; 117 mg cholesterol; 1348 mg sodium. 13.9 g carbohydrates; 35.6 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/11/2019
i saw this recipe & the only thing I didn't have on hand was the jalapenos but decided to make it anyway. I served the chicken and sauce over egg noodles and it was delicious. Very simple to make. It was a wonderful meal Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/11/2019
i saw this recipe & the only thing I didn't have on hand was the jalapenos but decided to make it anyway. I served the chicken and sauce over egg noodles and it was delicious. Very simple to make. It was a wonderful meal Read More
Rating: 5 stars
08/10/2018
Absolutely a great dish just like written! I ve now made this several times because it s such a hit! Read More
Rating: 5 stars
10/17/2017
We loved it. Read More
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Rating: 5 stars
04/11/2019
i saw this recipe & the only thing I didn't have on hand was the jalapenos but decided to make it anyway. I served the chicken and sauce over egg noodles and it was delicious. Very simple to make. It was a wonderful meal Read More
Rating: 5 stars
07/26/2018
My family loved this! I altered VERY little by sprinkling garlic powder and pepper on the thighs and making the béchamel with bacon grease instead of butter. Oh and I sweetened the béchamel with a tiny bit of honey. I think this also would be good by substituting fresh green beans for the asparagus. This a keeper!! Read More
Rating: 5 stars
12/14/2018
We loved this! It was actually easier to execute than I thought it would be. I skipped the string and just wrapped the bacon around tightly and put the seam at the bottom of the dish. I was worried the cheese would leak out but it was wrapped tight enough it didn t! I also halved the jalapeño and added fresh garlic to the sauce. Next time I will probably season the thighs before filling so they could be eaten without the sauce. Overall this is a winner I will definitely make again. Read More
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