Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Slice a pocket in thick side of each chicken breast.
Step 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.
Step 4
Arrange stuffed chicken breasts on a baking sheet and sprinkle with water.
Step 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.
Step 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.
Step 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.
Step 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.
Step 9
Wrap 1 bacon slice around 10 green beans and secure with a toothpick; repeat with remaining bacon slices.
Step 9
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.