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Irish Cream Chicken with Bacon

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PREP TIME
60 min
COOKING TIME
60 min
TOTAL TIME
120 min
SERVINGS
5 servings
Dinner Irish
Irish Cream Chicken with Bacon
Ingredients
  • 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
Instructions
1
Preheat your oven to 375 degrees Fahrenheit (the temperature is equivalent to 190 degrees Celsius).
2
Cut a horizontal slit in the thickest part of each chicken breast.
3
Fill the center of a provolone slice with 2 tablespoons of chopped bacon; fold the cheese around the bacon and insert it into a chicken breast. Repeat this process with the remaining chicken breasts.
4
Arrange the stuffed chicken breasts on a baking sheet and sprinkle them with water.
5
Bake in the preheated oven until the chicken meat is no longer pink inside, the bacon is cooked, and the provolone cheese has melted, taking around 1 hour.
6
Submerge potatoes in water in a saucepan and bring to a boil. Cook over medium heat until the potatoes are tender, taking about 15 minutes. Drain well.
7
Heat 2/3 cup of heavy cream in a saucepan over low heat; stir in mozzarella cheese and melt. Combine the melted mozzarella cheese mixture with the saucepan containing potatoes and toss to coat.
8
Cook 5 slices of bacon in a skillet over medium heat, turning occasionally, until the bacon is just starting to brown but remains soft, taking about 5 minutes. Drain excess fat; transfer the bacon to a plate and allow it to cool until easy to handle.
9
Wrap 1 slice of bacon around 10 green beans and secure with a toothpick; repeat this process with the remaining bacon slices.
10
Place the green bean bundles in the skillet and cook over medium heat until the bacon is browned and crisp, and the green beans are tender, taking about 10 minutes; turn often.
11
Pour 2 fluid ounces of Irish cream liqueur and 1/4 cup of heavy whipping cream into the skillet with green bean bundles over low heat; spoon over the green bean bundles. Sprinkle with chopped peanuts.
12
Melt butter in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, taking about 10 minutes.
13
Stir 5 fluid ounces of Irish cream and 2/3 cup of heavy whipping cream into mushrooms over medium heat. Bring to a boil, reduce the heat to low, and cook until the sauce has thickened, taking about 10 minutes.
14
Pour the mushroom sauce over baked stuffed chicken. Serve green bean bundles and potatoes on the side.