Connemara Chicken - menu description
Source: Claddagh Irish Pub

A full 8-ounce chicken breast stuffed with rasher bacon and herb cream cheese, lightly breaded and baked. Served with garlic-mashed potatoes topped with rosemary gravy and fresh vegetables.

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I could not find the Claddagh recipe on the Internet. Perhaps you could experiment with this recipe. Good luck and please share your results with us.

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CHICKEN CONNEMARA

1/4 cup olive oil
2 tablespoons fresh rosemary, minced
1 tablespoon garlic, minced
1/2 cup onions, diced
2 cups mushrooms, sliced
1 cup bacon, cooked and drained, crumbled
1 1/2 lbs boneless skinless chicken breasts, cut into strips
1/2 cup marsala wine
2 cups whipping cream

Saute rosemary, garlic, onion, and mushrooms in olive oil over medium heat, 3-4 minutes.

Add chicken and saute until chicken is almost done.

Add bacon, wine and cream. Continue cooking and stirring over medium-low heat until the cream is reduced to a nice smooth sauce, about 7 to 8 minutes.

6 servings
From: Kells Irish Restaurant
Source: the Oregonian in Portland, Oregon