A mushroom and Irish cream sauce is poured over a boneless chicken breast that has been stuffed with provolone cheese and bacon. traditionally served in a creamy cheese sauce with roasted potatoes. While any vegetable will suffice, green beans are my favorite.
| Prep Time: | 1 hr |
| Cook Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 5 |
| Yield: | 5 servings |
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
- ⅔ cup heavy cream
- ½ pound shredded mozzarella cheese
- 5 slices bacon
- 1 ½ pounds fresh green beans, trimmed
- 2 fluid ounces Irish cream liqueur
- ¼ cup heavy whipping cream
- ½ cup chopped peanuts
- 1 tablespoon butter
- 1 (6 ounce) package sliced fresh mushrooms
- 5 fluid ounces Irish cream liqueur
- ⅔ cup heavy whipping cream
Instructions
- 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.
Nutrition Facts
| Calories | 1097 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 262 mg |
| Dietary Fiber | 7 g |
| Protein | 65 g |
| Saturated Fat | 33 g |
| Sodium | 1147 mg |
| Sugars | 22 g |
| Fat | 65 g |
| Unsaturated Fat | 0 g |
Reviews
Always great
Dont listen to the haters. The Irish cream was amazing. We made our own. Everything turned out perfect. The green beans were pobably the best part.
Ya know, I’m a nubie at being a cook and I chomp at the big recipes. I had a top notch experience with the chicken and the beans/bacon, though the latter required a good bit of time and work. We enjoyed making our own Irish Cream, and quite honestly the flavors were unexpectedly delicious for all of this recipe. To each his/her own if you didn’t like it. Smiles were plastered on our faces!
The Irish cream was too much.. The family liked the chicken, bacon, cheese, will make a different sauce. Green beans. Didn’t make the potatoe in this recipe did some creamy au gratin.
Honestly, this was a little weird. Irish cream just doesn’t go all that well with the other ingredients on the list. The sauces on the chicken and beans tasted more like they belonged on a dessert than a dinner. There is absolutely no seasoning anywhere in this recipe. Maybe it’s implied, but “salt and pepper to taste” would be the bare minimum. I added salt, pepper, and garlic powder on the chicken before baking. One hour is a long time to bake boneless chicken breasts, and mine were pretty dried out even though I stopped the baking after 50 minutes. Stuffing the chicken with uncooked bacon sounded like a very bad idea, so I did cook my bacon first. It did not overcook even after 50 minutes. I added freshly ground black pepper to the green beans. These were my favorite part of the meal, before I added the sauce (I skipped the peanuts). I also added pepper to the potatoes, which I put into the oven for about 20 minutes while the chicken was baking. I ended up adding salt and more pepper to them before eating them. In short, this meal wasn’t a success, especially for the amount of work it required, and my husband hardly ate any of his portion. I won’t be making it again. Sorry.
Yummy!