Chicken takes the place
of corned beef in this tasty 'casserole-take' on the classic
deli sandwich.
Baked
Chicken Reuben
- 4 whole broiler-fryer
chicken breasts, halved and boned
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (16-ounce) refrigerated package sauerkraut, drained (press
out excess liquid) and rinsed
4 slices (each about 4x6 inches each) natural Swiss cheese
1 1/4 cups bottled Thousand Island salad dressing
1 tablespoon chopped parsley
- In greased baking pan,
place chicken. Sprinkle with salt and pepper. Place sauerkraut
over chicken; top with Swiss cheese. Pour dressing evenly over
cheese. Cover with foil.
- Bake in 325°F
(160°C) oven for
about 1 1/2 hours until fork can be inserted in chicken with
ease.
- Sprinkle with chopped
parsley and serve.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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