Chicken A La Kraut Recipes

CHICKEN AND SAUERKRAUT

Steps:

• Preheat oven to 350 degrees.
• Spray baking dish with cooking spray.
• Place chicken in baking dish.
• Spread Sauerkrat over chicken and top with 1 slice of cheese.
• Spread 1 Tbsp.
• of dressing evenly on top.
• Cover dish with foil and bake until cheese is melted and chicken is tender.

BAKED CHICKEN WITH SAUERKRAUT

Steps:

• 1. Preheat oven to 375 degrees F. 2. Cut chicken into serving pieces wash and pat dry with paper towel set aside. 3. In strainer rinse sauerkraut with cold water press with back of spoon until all moisture has been pressed out. Toss with ground pepper and rosemary and spread evenly in oiled 9-inch square baking dish. Arrange chicken, skin side up, over top of sauerkraut. Brush with lemon juice and oil sprinkle lightly with salt and pepper to taste. 4. Cover loosely with aluminum foil and bake in preheated oven for 1 1/2 hours. Remove foil during last half of baking to allow chicken to brown.

CHICKEN A LA KRAUT

Steps:

• 1. Spread sauerkraut in 9x12 pan. Spread cranberry sauce over sauerkraut. Place chicken breasts, halved, on top of cranberry sauce.
• 2. In bowl stir stuffing, hot water and butter. Spread mixture evenly over chicken.
• 3. Bake 400 degrees 50 minutes. Serves 4-6.

BAKED CHICKEN WITH SAUERKRAUT

Steps:

• Preheat oven to 375 degrees F. Cut chicken into serving pieces wash and pat dry with paper towel set aside. In strainer rinse sauerkraut with cold water press with back of spoon until all moisture has been pressed out. Toss with ground pepper and rosemary and spread evenly in oiled 9-inch square baking dish. Arrange chicken, skin side up, over top of sauerkraut. Brush with lemon juice and oil sprinkle lightly with salt and pepper to taste. Cover loosely with aluminum foil and bake in preheated oven for 1 1/2 hours. Remove foil during last half of baking to allow chicken to brown.

CHICKEN AND SAUERKRAUT CREAM SOUP

Steps:

• Combine chicken, water and bay leaf in large pot and bring to boil over medium-high heat.
• Reduce heat to medium-low and simmer until chicken is cooked, about 45 minutes.
• Remove chicken and set aside until cool enough to handle. Remove and discard bay leaf. When chicken is cool, discard skin and bones. Cut meat into bite size pieces.
• Set aside 1 cup of chicken broth from the pot.
• Add celery, onion, carrot and bouillon cubes to broth in the pot.
• Place over medium-low heat and simmer until vegetables are tender, about 12-15 minutes.
• Reduce heat to low, stir in cream and bring mixture to a gentle simmer.
• Meanwhile, melt butter in small saucepan over low heat. Add flour and whisk constantly 3 minutes.
• Blend in the 1 cup of reserved broth. Increase heat to medium and cook until thickened, stirring constantly.
• Gradually whisk this gravy into the vegetable mixture in the pot and simmer until slightly thickened.
• Add cut up chicken pieces to the soup and stir in the rinsed and well drained sauerkraut. (Chopped sauerkraut is easier to eat with a spoon.).
• Season to taste with salt and white pepper.

CHICKEN 'N' KRAUT

Steps:

• Preheat oven to 350 degrees.
• Spray a baking dish with nonstick cooking spray and set chicken in bottom.
• Sprinkle with salt and pepper.
• Spread the sauerkraut over each piece of chicken, top with a slice of the provolone, and cover with the russian dressing.
• Cover dish with aluminum foil and bake until chicken is tender, approximately 15-20 minutes.
• **NOTE** Use the sauerkraut that comes packaged in the plastic bags or in the glass jars.
• The kind that is kept refrigerated in the market.
• It is crisper and does not have a \\\"canned\\\" taste.