Bacon Wrapped Chicken Thighs Smothered And Stuffed With Awesome Recipes

BACON-WRAPPED CHICKEN THIGHS SMOTHERED AND STUFFED WITH AWESOME

Steps:

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

BACON WRAPPED STUFFED CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees.
• Place cream cheese in a large glass bowl and microwave for 15 seconds, just till softened. Add sour cream, shredded cheese, paprika, parsley, garlic, a dash of salt and 1/2 tsp pepper. Mix well, then add rice and mix again. Set aside.
• Lay the boneless chicken thighs (well trimmed of fat) out on a cutting board and season with tsp salt and 1/2 tsp pepper. Next, spoon cheesy rice mixture onto each thigh. Roll up chicken and wrap with two slices of bacon per thigh. I didn't need toothpicks, but if you think your thighs won't stay closed, use the toothpicks to keep thigh shut, bacon secure and stuffing in.
• Once chicken is stuffed and wrapped, place in a shallow baking dish and bake uncovered for 35 minutes. Turn oven up to 500 degrees and cook for 10 more minutes or until bacon is browned and crisp. Remove from oven when done and plate immediately. If you leave in baking dish, make sure to drain bacon grease.
• All you have to do now is add some steamed broccoli, and you've got yourself a seriously delicious meal. Oh, and feel free to experiment with the stuffing. You could add spinach, spices, herbs, olive. Gosh. Your choices are endless! And, for a healthier version, use chicken breast and wrap in tin foil. I know, I know. Kind of defeats the purpose, but, definitely better for those that are watching their waistline as well as their wallets.

BACON-WRAPPED CHICKEN THIGHS SMOTHERED AND STUFFED WITH AWESOME

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper.
• Trim asparagus spears to extend 1 inch past each side of thighs.
• Place 1 cup 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 bacon, ensuring bacon ends are secured. Place stuffed thighs in the prepared 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 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.
• 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.
• Cut strings from thighs and smother with sauce.

BACON-WRAPPED CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread chicken thighs out flat and remove the bones. Place skin-side down and rub mustard on top. Divide pickle slices, ham, and 2/3 of the Gruyere over the chicken thighs. Roll up each thigh and secure with 2 strips of bacon crosswise.
• Place thighs on a baking pan; place remaining Gruyere on top.
• Bake in the preheated oven until chicken is no longer pink in the center, about 40 minutes.

BACON-WRAPPED CHICKEN THIGHS SMOTHERED AND STUFFED WITH AWESOME

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper.
• Trim asparagus spears to extend 1 inch past each side of thighs.
• Place 1 cup 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 bacon, ensuring bacon ends are secured. Place stuffed thighs in the prepared 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 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.
• 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.
• Cut strings from thighs and smother with sauce.

BACON-WRAPPED CHICKEN THIGHS SMOTHERED AND STUFFED WITH AWESOME

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper.
• Trim asparagus spears to extend 1 inch past each side of thighs.
• Place 1 cup 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 bacon, ensuring bacon ends are secured. Place stuffed thighs in the prepared 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 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.
• 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.
• Cut strings from thighs and smother with sauce.