IRISH CHICKEN

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Irish Chicken image

Boneless chicken breast stuffed with provolone cheese and bacon is covered with a mushroom and Irish creme sauce. Served traditionally with roasted potatoes in a creamy cheese sauce. Any veg will do, but the green beans are awesome!

Provided by Dace

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 2h

Yield 5

Number Of Ingredients 16

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

Steps:

  • 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 1096.6 calories, Carbohydrate 47.1 g, Cholesterol 261.7 mg, Fat 64.9 g, Fiber 7.2 g, Protein 65.2 g, SaturatedFat 33.2 g, Sodium 1147.1 mg, Sugar 22 g

MALIK ARSALN
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I'm not a big fan of chicken, but this recipe changed my mind. The chicken was cooked perfectly and the sauce was delicious. I'll definitely be making this again.


AdrianRobloxGaming
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This recipe was easy to follow and the chicken turned out great. I will definitely be making it again.


Ifeoluwa Tosin Emmanuel
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Yum!


Manny Aldaco
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This recipe is a keeper! The chicken was so juicy and tender, and the sauce was creamy and flavorful. I used boneless, skinless chicken breasts, and they cooked perfectly in the time specified. I served it with roasted potatoes and asparagus, and it


Ashi Kamran
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I've made this Irish chicken several times now, and it's always a hit. It's easy to make, and the results are always impressive. The chicken is always cooked perfectly, and the sauce is delicious. I love serving it with mashed potatoes and green bean


Krysti Combs
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This Irish chicken recipe is an absolute winner! The chicken came out incredibly moist and flavorful, with a crispy golden skin that was perfectly seasoned. The sauce was rich and creamy, with a subtle hint of mustard that really brought the dish tog