Prep 10 mins
Cook 1 hr 30 mins
If you are a sauerkraut lover, then you will enjoy this easy recipe!
- 4 -5 chicken breasts, bone in
- seasoning salt
- 1 (16 ounce) can sauerkraut, drained (press out excess liquid)
- 4 slices swiss cheese, more if desired (4x6-inches)
- 1 1⁄4 cups bottled thousand island dressing
- 1 tablespoon chopped fresh parsley
- Set oven to 325 degrees.
- Line a 13 x 9" baking pan or a cookie sheet with foil and coat with non-stick cooking spray.
- Season the chicken pieces with salt and pepper; place in prepared baking pan.
- Place sauekraut evenly over the chicken pieces.
- Top with the Swiss cheese slices.
- Pour the salad dressing evenly over the cheese.
- Cover with foil.
- Bake for 1-1/2 hours, or until chicken is done.
- Sprinkle with chopped fresh parsley before serving.
This was different. I'm still not sure I liked it, lol. DH thought it was great. I really liked the sauerkraut but I think it was the sweetness of the dressing that threw me off. I'll be the first to admit it - I've never had a real reuben so I didn't know what to expect.
If you like Reubens, then this dish is definitely for you! I wouldn't change a thing and I look forward to making it over and over again. I served it with rye bread and apple sauce for a wonderful supper that is so easy to prepare. (I also lined the pan which makes cleanup a breeze.) Thanks again, KittenCal, for ANOTHER sure fire recipe.
Yum. I really liked this and I fully admit I was scared of this at first. LOL Definitely line the pan with foil like Kittencal suggests or you will be sorry. This becomes a wonderfully gooey, delicious mess after cooking. The foil really helps with clean up. And if you're somewhat on the fence about liking sauerkraut-- okay most people love it or hate it but still -- the cooking process really mellows out the tang and bitterness of the kraut. So much in fact, as a die hard kraut fan, I think I'll add more at the very end of cooking or maybe reserve half of what's called for in the recipe and add it towards the end of cooking so the dish has more of a "punch" to it. But that's just me. The dish is surprisingly mellow so don't be scared! Will definitely make again. Will just adjust to my kraut addiction. LOL Thanks, Carol!