With just four ingredients and little preparation time, this rich and cheesy main dish couldn't be easier. My family prefers it to traditional Reuben sandwiches made with corned beef.
- 6 boneless skinless chicken breast halves
- 1 cup Thousand Island salad dressing
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 6 slices Swiss cheese
- Pound chicken between two pieces of waxed paper to flatten. Place in a greased 13-in. x 9-in. baking dish. Spoon salad dressing over chicken; cover with sauerkraut. Cover and bake 350° for 30 minutes. Uncover; top with cheese. Bake 20-30 minutes longer or until chicken juices run clear. Yield: 6 servings.
Originally published as Reuben Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p189
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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