Name: Reuben Stuffed Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breasts -; 8 oz. sliced corned beef or pastrami -; 4 slices Swiss cheese -; 1 c. sauerkraut, drained -; 2 tsp. caraway seeds -; Kosher salt -; black pepper -; 4 tbsp. olive oil -; 1/2 c. mayonnaise -; 3 tbsp. ketchup -; 2 tbsp. sweet pickled relish -; 1 tbsp. horseradish -; 2 tsp. Worcestershire sauce -; 1/4 tsp. paprika -; Kosher salt -; Freshly ground black pepper -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Reuben Stuffed Chicken

1. 4 boneless, skinless chicken breasts -

2. 8 oz. sliced corned beef or pastrami -

3. 4 slices Swiss cheese -

4. 1 c. sauerkraut, drained -

5. 2 tsp. caraway seeds -

6. Kosher salt -

7. black pepper -

8. 4 tbsp. olive oil -

9. 1/2 c. mayonnaise -

10. 3 tbsp. ketchup -

11. 2 tbsp. sweet pickled relish -

12. 1 tbsp. horseradish -

13. 2 tsp. Worcestershire sauce -

14. 1/4 tsp. paprika -

15. Kosher salt -

16. Freshly ground black pepper -

How to cook deliciously - Reuben Stuffed Chicken

1. Stage

Preheat oven to 350°.

2. Stage

With a sharp knife, cut a pocket in the thick side of each chicken breast. Fold 1/4 cup of corned beef and 1 slice of cheese and stuff into each chicken breast. Using a fork, add ¼ cup of sauerkraut to each breast pocket. Season the outside of the chicken with caraway seeds, salt and pepper.

3. Stage

Heat olive oil in a large skillet or cast iron pan over medium high heat. Sear chicken breasts in pan for 3 to 4 minutes per side or until golden.

4. Stage

Place the skillet into the oven until chicken reaches an internal temperature of 165°, about 20 minutes. Serve with Russian Dressing.