-
1
Preheat the oven to 375 degrees F (190 degrees C).
-
2
Slice a pocket in thick side of each chicken breast.
-
3
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.
-
4
Arrange stuffed chicken breasts on a baking sheet and sprinkle 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, about 1 hour.
-
6
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.
-
7
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.
-
8
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.
-
9
Wrap 1 bacon slice around 10 green beans and secure with a toothpick; repeat with remaining bacon slices.
-
10
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.
-
11
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.
-
12
Melt butter in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 10 minutes.
-
13
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.
-
14
Pour mushroom sauce over baked stuffed chicken. Serve green bean bundles and potatoes on the side.
