Bacon-Wrapped Chicken Thighs Smothered and Stuffed with Awesome

1 . Stage

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

2 . Stage

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

3 . Stage

Place 1 cup mozzarella cheese into a bowl.

4 . Stage

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 bacon, ensuring bacon ends are secured. Place stuffed thighs in the prepared pan.

5 . Stage

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).

6 . Stage

Melt 1 tablespoon butter in a small saucepan over medium-high heat; add jalapeños. Cook and stir 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 thoroughly after each addition.

7 . Stage

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; gently stir until incorporated.

8 . Stage

Cut strings from thighs and smother with sauce.