Reuben Chicken Sandwich
"I love the taste of sauerkraut but I don't eat red meat, so using chicken makes more sense. I'm not a big meat eater as a rule, but now and again I do enjoy a small piece of chicken. I also avoid dairy where I can."
- Ready In:
- 1hr 10mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 6 boneless skinless chicken breast halves
- 1 cup vegan thousand island dressing
- 6 slices vegan Swiss cheese
- 1 (14 ounce) can sauerkraut, rinsed and drained
directions
- Preheat oven to 350'f.
- Pound each chicken breast half between two pieces of waxed paper to slightly flattened. Don't pound too hard, these thin out fast.
- Once flattened, place breasts a 13x19x2 inch baking dish coated with spray oil.
- Brush the chicken with salad dressing and then cover each with sauerkraut. Cover the dish with a sheet of foil and bake for 30 minutes.
- Uncover and top with cheese.
- Bake for another 20 minutes until chicken juices are clear and cheese is melted.
- Bon Appetit.
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
