Reuben Stuffed Chicken Breast - a Light Recipe

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375.
  • Rinse sauerkraut to your taste.
  • Cover chicken breasts in plastic wrap and pund pretty thin.
  • Lay chicken breast flat.
  • For each breast:
  • Spread Dijon mustard on one side (the side facing up) evenly.
  • Add 2-3 pieces of ham, 1 - 2 pieces of cheese (Depending on the size of the breast - You want good ham and cheese coverage on the chicken.).
  • Top with sauerkraut, evenly.
  • Carefully roll each breast; secure with a toothpick if necessary and transfer to a baking dish.
  • Lightly coat each breast with olive oil or olive oil spray.
  • Salt & Pepper to taste.
  • Bake for 45 minutes or until the chicken is cooked and juices run clear.
  • To serve, let stand in baking dish for 5 minutes. Then, transfer to warm plates and top with some of the chicken juice from baking dish.
  • Note: Even if sauerkraut is not your favorite, you may find if you rinse it very well (my personal preference), it takes on a really mild flavor in this dish and just gives it a little texture and saltiness.
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