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Ingredients
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5 (5 ounce) skinless, boneless chicken breast halves
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1 cup coarsely chopped bacon
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5 slices provolone cheese
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3 tablespoons water
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8 red potatoes, cut into 1/4-inch thick slices
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⅔ cup heavy cream
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½ pound shredded mozzarella cheese
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5 slices bacon
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1 ½ pounds fresh green beans, trimmed
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2 fluid ounces Irish cream liqueur
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¼ cup heavy whipping cream
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½ cup chopped peanuts
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1 tablespoon butter
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1 (6 ounce) package sliced fresh mushrooms
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5 fluid ounces Irish cream liqueur
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⅔ cup heavy whipping cream
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Slice a pocket in thick side of each chicken breast.
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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.
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Arrange stuffed chicken breasts on a baking sheet and sprinkle with water.
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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.
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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.
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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.
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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.
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Wrap 1 bacon slice around 10 green beans and secure with a toothpick; repeat with remaining bacon slices.
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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.
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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.
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Melt butter in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 10 minutes.
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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.
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Pour mushroom sauce over baked stuffed chicken. Serve green bean bundles and potatoes on the side.
Nutrition Facts (per serving)
1097 | Calories |
65g | Fat |
47g | Carbs |
65g | Protein |
Nutrition Facts | |
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Servings Per Recipe 5 | |
Calories 1097 | |
% Daily Value * | |
Total Fat 65g | 83% |
Saturated Fat 33g | 166% |
Cholesterol 262mg | 87% |
Sodium 1147mg | 50% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 7g | 26% |
Total Sugars 22g | |
Protein 65g | 130% |
Vitamin C 29mg | 32% |
Calcium 701mg | 54% |
Iron 4mg | 22% |
Potassium 1260mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.