Irish Rover Chicken Recipes

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.

Steps:

• Heat oil in large skillet over medium heat until hot.
• Add onion and garlic; cook and stir 3 minutes or until tender.
• Remove vegetables with slotted spoon to small bowl.
• Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned.
• Add onion, garlic, carrots, parsnips, thyme, salt and pepper to skillet.
• Pour stout over chicken and vegetables. Bring to a boil over high heat.
• Reduce heat to low.
• Cover and simmer 35 minutes.
• Add mushrooms and peas to skillet.
• Cover; cook 10 minutes.
• Uncover skillet; increase heat to medium. Cook 10 minutes or until sauce is slightly reduced and chicken is no longer pink in center.

Steps:

• Mix cheese,chicken,and ham together Form into small balls about 1 1/2 tablespoons each.
• Mix 1 pkg.
• batter mix with beer.
• Pour remaining batter mix onto a large plate.
• With a tablespoon and your fingers dip each ball into wet batter then roll it into the dry batter.
• Heat oil 375° Drop balls into hot oil fry until golden brown about 2 minutes Use a food processor to chop the cheese,chicken and ham.