Chicken 'N' Kraut
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| ¾ | teaspoon |
salt
|
|
| ¾ | teaspoon |
black pepper
|
|
| 2 | cups |
sauerkraut
washed, drained |
|
| 4 | slices |
provolone cheese
|
|
| 4 | tablespoons |
salad dressing, russian
low calorie |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 3.8 | ml |
salt
|
|
| 3.8 | ml |
black pepper
|
|
| 473 | ml |
sauerkraut
washed, drained |
|
| 4 | slices |
provolone cheese
|
|
| 6E+1 | ml |
salad dressing, russian
low calorie |
* |
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.
