SHOE & MYSTIC: Chicken Reuben

Here's what I was telling you about! I just submitted it in the recipe book, too.

CHICKEN REUBEN

4-5 boneless, skinless chicken breasts
1 bag of sauerkraut (or 1 lg. can)
1/2-3/4 bottle Thousand Island Dressing
12-oz. bag of cheddar cheese
1-2 Tbsp. olive oil (or oil of choice)

Preheat oven to 350-degrees. Quickly brown chicken in a skillet with a bit of oil, then place the pieces in the bottom of a shallow baking dish. Drain sauerkraut and layer it on top of the chicken. Pour on salad dressing, distributing evenly over top. Bake covered for 35-45 minutes. Remove foil and sprinkle cheese on top. Cook uncovered for an additional 5-10 minutes, until cheese melts. Let sit for a few minutes before serving.

Use the smallest pan the chicken will fit in; this way the chicken will be covered by the other ingredients. The original recipe called for swiss cheese, but use whatever you like (we like cheddar), and as much as you like. Some prefer to leave the juice in the sauerktraut.

This message was edited Wednesday, Jan 1st 7:31 PM