Butterflied & Stuffed CHICKEN BREAST w/ MUSHROOMS

* LOW CARB - CHECK YOUR DIET FOR TOMATOES? SOUR CREAM?

Butterflied & Stuffed CHICKEN BREASTS w/ MUSHROOMS

Table of Contents: CHICKEN /POULTRY

Elegant appearance, yet is so easy to make; but the real plus is the outstanding flavor.  Be sure to give it a try!  OK?

4 boneless, skinless chicken breasts; butter-flied

Salt

Freshly ground black pepper

5 large fresh mushrooms, divided

1 large fresh tomato, finely diced

6 green onions, coarsely sliced with green tops; divided

4 full tsp. sour cream

Worcestershire sauce

Paprika

Salt and pepper the butterflied chicken breasts; then place the butterflied chicken breasts opened-up in a spray-oiled flat baking dish.

Quickly wash & pat-dry the mushrooms; then slice the mushrooms and salt the slices.  In a small bowl, mix the diced tomato & five of the sliced green onions; then salt and pepper.  Reserve the sixth green onion as garnish.  

Fill the centers of the butter-flied chicken breasts with the tomato-green onion mixture; then lay the slices from one whole mushroom on top of the tomato mixture.  One sliced mushroom is for garnish.

Fold one side of the chicken breast on top of the other side and secure with two plain cocktail picks.  Put 1 full tsp. of sour cream on top of each stuffed chicken breast and spread it over the top.  Sprinkle the sour cream with two shakes of Worcestershire sauce; then

sprinkle with paprika.

Place one slice of mushroom on top and sprinkle with some of the remaining green onion slices.  Repeat with all chicken breasts.  Bake at 350 degrees for about 45 minutes.  Check chicken with a meat thermometer.  Be careful not to overcook and dry-out the chicken.

I served this over creamed potatoes, but it is also good over rice or pasta.