4 chicken breasts split, skinned and boned
1/4 t. salt
1/8 t. pepper
1 16-oz. can sauerkraut (drained)
4-6 slices of Swiss cheese
1 1/4 c. Thousand Island dressing
1 t. fresh chopped parsley (optional)
1/4 t. salt
1/8 t. pepper
1 16-oz. can sauerkraut (drained)
4-6 slices of Swiss cheese
1 1/4 c. Thousand Island dressing
1 t. fresh chopped parsley (optional)
1. Preheat oven to 325 degrees.
2. Place chicken in a single layer in a greased 9x13 baking pan. Sprinkle with salt and pepper. Spread sauerkraut over chicken and top with cheese slices. Pour salad dressing evenly over cheese slices.
3. Cover with foil and bake for 1 1/2 hours or until juices run clear when breasts are pricked with a fork. Remove from oven and sprinkle with parsley.
Now I know that some of you are not going to want to try this recipe because of the sauerkraut. You do not taste the sauerkraut after it is baked. Just try it once, I'm pretty sure you'll like it. After it is baked you could place one of the chicken breasts on rye bread and eat it like a sandwich. Or if you have leftovers, heat it through and then put it on some rye bread.
I found this recipe in my Jackson Hole cookbook.
2. Place chicken in a single layer in a greased 9x13 baking pan. Sprinkle with salt and pepper. Spread sauerkraut over chicken and top with cheese slices. Pour salad dressing evenly over cheese slices.
3. Cover with foil and bake for 1 1/2 hours or until juices run clear when breasts are pricked with a fork. Remove from oven and sprinkle with parsley.
Now I know that some of you are not going to want to try this recipe because of the sauerkraut. You do not taste the sauerkraut after it is baked. Just try it once, I'm pretty sure you'll like it. After it is baked you could place one of the chicken breasts on rye bread and eat it like a sandwich. Or if you have leftovers, heat it through and then put it on some rye bread.
I found this recipe in my Jackson Hole cookbook.
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