Chicken Reuben - It's so easy to make!

This recipe was a recipe that my mother used to make when she went back to work. It is so easy to put together for a fast dinner. If you like Reuben sandwiches, you will probably like this.

CHICKEN REUBEN
Katherine Avella

2 packages boneless chicken breasts (about 3-4 breasts to a package)
Salt and pepper to taste
1 (16 ounce) bottle of Thousand Island dressing
½ pound of Swiss cheese sliced
½ - ¾ (16 ounce) bottle of sauerkraut; squeezed dry
1 bag (2 cup size) Shredded Swiss Cheese (optional)

Spray a baking dish with PAM®. Place the chicken breasts in a single layer in the baking pan. Sprinkle with salt and pepper to taste. Place the sauerkraut on top of the chicken breasts. Place the Swiss cheese slices on top of the sauerkraut. Pour the dressing on top of the cheese. Cover with aluminum foil. Bake at 375° for about 45 minutes to 1 hour. Remove the foil for the last 15 minutes, add the shredded Swiss cheese, and raise the heat to 400° to let the top brown a little. Serves 4 to 6.

This is what you will need for the recipe:


2 packages boneless chicken breasts
Salt and pepper to taste
1 (16 ounce) bottle of Thousand Island dressing
½ pound of Swiss cheese sliced
½ - ¾ (16 ounce) bottle of sauerkraut; squeezed dry
1 bag (2 cup size) Shredded Swiss Cheese (optional)

Preheat the oven to 375 degrees

Spray a baking dish with PAM®.

Rinse the chicken breasts with cool water.
Place the chicken breasts in a single layer in the baking pan.
(You can cut the breasts in smaller pieces if you'd like to)

Sprinkle with salt

and freshly grated pepper to taste.


Open the sauerkraut and drain well
I actually squeeze it dry with my hands after I drain it

Place the sauerkraut on top of the chicken breasts.

Place the Swiss cheese slices on top of the sauerkraut.

Pour the Thousand Island dressing on top of the cheese.

Cover with aluminum foil.
Bake 375° for about 45 minutes to 1 hour.
Remove the foil for the last 15 minutes,

add the shredded Swiss cheese,

and raise the heat to 400°
to let the top brown a little.

I ususally use a turkey baster and drain
most of the liquid out before serving the chicken

It can give off a lot of liquid

Serve and enjoy!