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Irish Chicken
Irish Chicken
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Indulge in savory bacon and provolone stuffed chicken, draped in a creamy mushroom-Irish cream sauce. Savor bacon-wrapped green beans and cheesy potatoes for a festive St. Patrick's Day celebration.
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
  • 0.66666668653488 cup heavy cream
  • 0.5 pound shredded mozzarella cheese
  • 5 slices bacon
  • 1.5 pounds fresh green beans, trimmed
  • 2 fluid ounces Irish cream liqueur
  • 0.25 cup heavy whipping cream
  • 0.5 cup chopped peanuts
  • 1 (6 ounce) package sliced fresh mushrooms
  • 5 fluid ounces Irish cream liqueur
  • 0.66666668653488 cup heavy whipping cream
Instructions:
  • Preheat the oven to 375°F (190°C).
  • Make a deep pocket in the thick side of each chicken breast.
  • Place a generous 2 tablespoons of chopped bacon in the middle of a provolone slice, wrap the cheese around the bacon, and stuff it into a chicken breast. Repeat with the rest of the chicken breasts.
  • Lay stuffed chicken breasts on a baking sheet and lightly moisten with water.
  • Bake in the preheated oven for about 1 hour until the chicken is cooked through, bacon is crispy, and provolone cheese is melted.
  • Place the potatoes in a saucepan and cover them with water. Bring the water to a boil and cook the potatoes over medium heat until tender, approximately 15 minutes. Drain the potatoes thoroughly.
  • Gently warm 2/3 cup of heavy cream in a saucepan, then add mozzarella cheese and blend until melted. Pour the creamy mozzarella mixture over the potatoes in the saucepan and mix until evenly coated.
  • Cook 5 slices of bacon in a skillet over medium heat, turning occasionally, until slightly browned and still soft, approximately 5 minutes. Remove bacon from skillet, drain excess fat, transfer bacon to a plate, and let it cool until easy to handle.
  • Wrap each green bean with a bacon slice and secure with a toothpick.
  • Cook the green bean bundles in the skillet over medium heat until the bacon is browned and crispy and the green beans are tender, about 10 minutes, turning them regularly.
  • Combine 2 fluid ounces of Irish cream liqueur and 1/4 cup of heavy whipping cream in the skillet with green bean bundles over low heat. Drizzle mixture over green bean bundles and sprinkle with chopped peanuts.
  • In a skillet over medium heat, melt butter until sizzling; sauté mushrooms until golden and most liquid has evaporated, approximately 10 minutes.
  • Combine 5 fluid ounces of Irish cream and 2/3 cup heavy whipping cream with mushrooms over medium heat. Simmer until thickened, about 10 minutes.
  • Drizzle the savory mushroom sauce generously over the golden-baked stuffed chicken. Serve alongside delightful green bean bundles and perfectly roasted potatoes for a well-rounded and satisfying meal.

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