Baked Chicken Reuben
Chicken takes the place of corned beef in this tasty casserole-take on the classic deli sandwich.
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.