Reuben Stuffed Chicken Breast A Light Recipes

BAKED CHICKEN REUBEN

Baked Chicken Reuben image

This is a great make-ahead dish from Marcia C. Adams of Fort Wayne, Indiana. It took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good.

Provided by Paula

Categories World Cuisine Recipes European Eastern European Polish

Time 1h35m

Yield 6

Number Of Ingredients 7

Ingredients

6 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 (16 ounce) can sauerkraut, drained and pressed
4 slices Swiss cheese
1 ¼ cups thousand island salad dressing
1 tablespoon chopped fresh parsley

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 16.7 g, Cholesterol 103.5 mg, Fat 28.1 g, Fiber 2 g, Protein 33 g, SaturatedFat 7.3 g, Sodium 1305.9 mg, Sugar 12.1 g

REUBEN STUFFED CHICKEN BREAST - A LIGHT RECIPE

Reuben Stuffed Chicken Breast - a Light Recipe image

As I am trying to uncover new recipes that are healthy, flavorful and dinner party worthy, I pieced a few things together to come up with this one. It turns out quite tasty and moist. Great for your family or for company. I made this with some swiss laughing cow wedges and thinly slices peppered dried sausage and the result was OUTSTANDING! I think I'll use the substitute from now on.

Provided by SparkleKristy

Categories Ham

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 chicken breasts, boneless and skinless
4 tablespoons Dijon mustard
12 slices ham, lean, deli sliced, thin (or 8 to be lighter, or Sliced, peppered dried sausage)
8 slices swiss cheese, low fat (or 4 to be lighter, or 1 swiss laughing cow wedge per roll, piched into small blobs)
1/2 cup sauerkraut, bagged
olive oil or olive oil, spray
salt
pepper

Steps:

Preheat oven to 375.
Rinse sauerkraut to your taste.
Cover chicken breasts in plastic wrap and pund pretty thin.
Lay chicken breast flat.
For each breast:.
Spread Dijon mustard on one side (the side facing up) evenly.
Add 2-3 pieces of ham, 1 - 2 pieces of cheese (Depending on the size of the breast - You want good ham and cheese coverage on the chicken.).
Top with sauerkraut, evenly.
Carefully roll each breast; secure with a toothpick if necessary and transfer to a baking dish.
Lightly coat each breast with olive oil or olive oil spray.
Salt & Pepper to taste.
Bake for 45 minutes or until the chicken is cooked and juices run clear.
To serve, let stand in baking dish for 5 minutes. Then, transfer to warm plates and top with some of the chicken juice from baking dish.
Note: Even if sauerkraut is not your favorite, you may find if you rinse it very well (my personal preference), it takes on a really mild flavor in this dish and just gives it a little texture and saltiness.

Nutrition Facts : Calories 475.5, Fat 29.5, SaturatedFat 13.8, Cholesterol 144.3, Sodium 484.2, Carbohydrate 4.9, Fiber 0.9, Sugar 1.5, Protein 46.1

BAKED CHICKEN REUBEN

Baked Chicken Reuben image

This is a great make-ahead dish from Marcia Adams of Fort Wayne, Indiana. It took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good.

Provided by Miss Annie

Categories One Dish Meal

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (16 ounce) can sauerkraut, drained and pressed
4 slices swiss cheese
1 1/4 cups thousand island dressing
1 tablespoon chopped fresh parsley

Steps:

Preheat oven to 325 degrees F.
Place chicken in a lightly greased 9x13 inch baking dish.
Sprinkle with salt and pepper.
Place sauerkraut over chicken and top with cheese slices.
Pour dressing over all and cover dish with aluminum foil.
Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear).
Sprinkle with chopped parsley and serve.

REUBEN CHICKEN

Reuben Chicken image

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.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

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

Steps:

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.

Nutrition Facts :

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