Irish Chicken

Ingredients

• Servings: 5
• 5 (5 ounce) skinless, boneless chicken breast halves
• 1 cup coarsely chopped bacon
• 5 slices provolone cheese
• 3 tablespoons water
• 8 red potatoes, cut into 1/4-inch thick slices
• 2/3 cup heavy cream
• 1/2 pound shredded mozzarella cheese
• 5 slices bacon
• 1 1/2 pounds fresh green beans, trimmed
• 2 fluid ounces irish cream liqueur
• 1/4 cup heavy whipping cream
• 1/2 cup chopped peanuts
• 1 tablespoon butter
• 1 (6 ounce) package sliced fresh mushrooms
• 5 fluid ounces irish cream liqueur
• 2/3 cup heavy whipping cream

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• preheat the oven to 375 degrees f (190 degrees c).
• slice a pocket in thick side of each chicken breast.
• spoon about 2 tablespoons of chopped bacon into the center of a provolone slice; fold cheese around bacon and stuff into a chicken breast. repeat with remaining chicken breasts.
• arrange stuffed chicken breasts on a baking sheet and sprinkle with water.
• bake in the preheated oven until the chicken meat is no longer pink inside, the bacon is cooked, and the provolone cheese has melted, about 1 hour.
• cover potatoes with water in a saucepan and bring to a boil. cook over medium heat until potatoes are tender, about 15 minutes. drain well.
• heat 2/3 cup heavy cream in a saucepan over low heat; stir in mozzarella cheese and melt. pour mozzarella cheese mixture into the saucepan with potatoes and toss to coat.
• place 5 slices of bacon into a skillet over medium heat and cook, turning occasionally, until bacon is just starting to brown but is still soft, about 5 minutes. drain fat; transfer bacon to a plate and allow to cool until easy to handle.
• wrap 1 bacon slice around 10 green beans and secure with a toothpick; repeat with remaining bacon slices.
• place green bean bundles in the skillet and cook over medium heat until bacon is browned and crisp and the green beans are tender, about 10 minutes; turn often.
• pour 2 fluid ounces irish cream liqueur and 1/4 cup heavy whipping cream into the skillet with green bean bundles over low heat; spoon over green bean bundles. sprinkle with chopped peanuts.
• melt butter in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 10 minutes.
• stir 5 fluid ounces of irish cream and 2/3 cup heavy whipping cream into mushrooms over medium heat. bring to a boil, reduce heat to low, and cook until sauce has thickened, about 10 minutes.
• pour mushroom sauce over baked stuffed chicken. serve green bean bundles and potatoes on the side.