Chicken'N' Kraut

All the bold, tangy flavors of a Reuben sandwich stacked on top of baked chicken breast instead of corned beef. Sauerkraut, melted provolone, and Russian dressing come together over tender chicken for a dinner that hits every craving without the bread.

The layering order matters. Chicken goes down first, then sauerkraut, then cheese, then dressing on top. The foil cover traps steam so the chicken stays juicy while the cheese melts into the sauerkraut underneath. Everything melds together in about 20 minutes.

Washing and draining the sauerkraut before using it is a small step that makes a big difference. It dials back the sharp vinegar bite and lets the other flavors come through without being overpowered.

Pro Tips

• Pound the chicken breasts to an even thickness before baking. Thin spots overcook while thick spots stay underdone.
• Squeeze the sauerkraut dry after washing. Excess liquid makes the dish watery and dilutes the Russian dressing.
• Remove the foil for the last 3-4 minutes if you want the cheese to get bubbly and lightly browned on top.

Variations

• Swiss swap: Use Swiss cheese instead of provolone for a more traditional Reuben flavor.
• Thousand Island: Swap Russian dressing for Thousand Island if that’s what you have on hand. The flavor difference is subtle.