Chicken'N' Kraut
Yield
4 servingsPrep
10 minCook
20 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
|
* |
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
|
* |
Directions
Preheat oven to 350℉ (180℃).
Spray a baking dish with nonstick cooking spray and set chicken 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.
