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: 1 hr 10 mins
• 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

1. Preheat oven to 350'f.
2. Pound each chicken breast half between two pieces of waxed paper to slightly flattened. Don't pound too hard, these thin out fast.
3. Once flattened, place breasts a 13x19x2 inch baking dish coated with spray oil.
4. 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.
5. Uncover and top with cheese.
6. Bake for another 20 minutes until chicken juices are clear and cheese is melted.
7. Bon Appetit.