This is without a doubt one of my family's favorite low carb recipes! Even the non-LCers love it! I usually make the first version, because I love mushrooms, but the Mexican version is good, too. And, you can always leave the mushrooms off, if you don't like them.

Steph's Yummy Chicken Stuff (Low Carb)

Note from the original author: When this went into the family recipe book (my Mom published one for the reunion this summer), we called this Steph's Smothered Chicken. But around our house, it's just "Yummy chicken stuff." Creative, aren't we?

2 lb. boneless skinless chicken breast
1/3 c. sour cream
1/3 c. mayo
1/2 packet dry Hidden Valley dressing mix
1-2 T. heavy cream (optional)
3-4 cans of sliced mushrooms, or fresh
1/4 c. (or more) grated parmesan cheese

Place thawed (a little frozen yet still works) chicken breasts in a single layer in a baking dish. Spread mushrooms over the chicken, trying to keep them on the chicken. Mix together sour cream, mayo, dressing mix, and cream until blended. Place large dollops of the mixture on each breast, then spread it out so that it covers all meat and mushrooms. Sprinkle grated cheese on top until covered (the more cheese, the more "crusty" it gets). Bake at 375 until top is starting to get orange-brown and crusty - about 45-60 minutes.

Using a metal spatula, serve onto a plate, trying to keep the yummy stuff on top of each breast intact. The chicken will be very juicy and the stuff on top is very yummy, hence our name for it!

Things not to do (notes from the original author):

I (Steph) once tried to make this into a casserole by dicing up the chicken first. I ended up with tough little pieces of chicken that were not very juicy. The shredded (fancy) parmesan cheese, instead of the grated, turns to little hard shards when browned that stab you as you try to eat it, or if not as browned, are still too "crunchy."


Steph's Yummy Chicken Stuff/Mexican Version (Low Carb)

6 boned and skinned chicken breast halves
1/3 c. sour cream
1/3 c. mayonnaise
1 t. cumin powder
3 T. Tabasco green pepper sauce
2 T. heavy cream
3 cans mushroom stems and pieces, drained
4 oz. green chilies
1/4 c. shredded Colby-Jack cheese

Place chicken breasts in a single layer baking dish. Spread mushrooms and chilies over the chicken, trying to keep them on the chicken. Mix together the sour cream, mayonnaise, cumin, Tabasco sauce and cream until blended. Place large dollops of the mixture on each breast, then spread it out so that it covers all meat and mushrooms. Sprinkle cheese on top until covered. Bake at 375 until the top is starting to get brown and crusty, about 45-60 minutes. Note: You can substitute black olives for the mushrooms. Very tasty.

Per Serving (excluding unknown items): 256 Calories; 14g Fat (50.4% calories from fat); 29g Protein; 3g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 324mg Sodium