Chicken 'N' Kraut
Submitted by smalone
Think Reuben sandwich, but with chicken. Boneless breasts baked with tangy sauerkraut, melted provolone, and Russian dressing. Only 30 minutes start to finish.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minEverything you love about a Reuben sandwich, reinvented as a low-calorie chicken dinner.
Boneless chicken breasts get layered with tangy sauerkraut, a slice of provolone cheese, and a drizzle of light Russian dressing, then baked until the cheese melts and the chicken is fork-tender. It’s only six ingredients and about 30 minutes from fridge to table.
The sauerkraut adds a fermented tang that cuts through the richness of the melted provolone, and the Russian dressing ties it all together just like it does on the classic sandwich.
Kitchen Tips
- Use refrigerated sauerkraut from the deli section, not canned. It’s crisper, tangier, and doesn’t have that tinny aftertaste.
- Rinse and drain the sauerkraut well before layering. Too much brine makes the dish watery and overpowers the other flavors.
- Cover with foil for the entire bake. This traps steam and keeps the chicken breast from drying out in that short cooking time.
Ingredients
Directions
Preheat oven to 350 degress F.
Spray a baking dish with nonstick cooking spray and set chiucken in bottom.
Sprinkle with salt and pepper.
Spread the sauerkraut over each piece of chicken, top with a slice of the provolone, and cover with the Russian dressing.
Cover dish with aluminum foil and bake until chicken is tender, approx. 15 to 20 minutes.
NOTE Use the sauerkraut that comes packaged in the plastic bags or in the glass jars.
The kind that is kept refrigerated in the market.
It is crisper and does not have a “canned” taste.
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