Best Chicken And Sauerkraut Reuben Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN AND SAUERKRAUT = REUBEN



Chicken and Sauerkraut = Reuben image

I went to the local deli purchased boneless, skinless chicken breast! Wanted to make some kraut, so I threw this together not knowing the outcome until I was finished! It turned out much, much better than expected.Try it and I think you will agree! Try this Thousand Island Dressing from one of our fellow chef's! Graybert the recipe number is 100355. You will not buy Thousand Island Dressing in a store again after trying this.

Provided by Timothy H.

Categories     Chicken Breast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 chicken breasts, skin removed
1 (32 ounce) bag sauerkraut, drained
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
1/2 teaspoon seasoning salt
2 -2 1/2 cups thousand island dressing
6 -8 slices swiss cheese

Steps:

  • Preheat grill on medium heat!
  • Rinse the chicken breast very well under cold water, pat dry.Mix all the ingredients in a small bowl, season both sides of the breast with all the spices. Grill for 10-15 minutes or until juices begin to run clear, remove from grill.
  • In a 3-4 QT casserole dish, make a layer of kraut on the bottom of the dish,about 1-11/2 inch deep. Put the chicken breast on top of the kraut.Add the rest of the kraut on top of the chicken breast. Depending on how much you like the taste of the thousand island dressing, spread it across the top layer of the kraut.Bake for 45-60 minutes covered.
  • The last 10 minutes of cooking, layer the cheese on top of the thousand island dressing.Remove lid, return to oven. Bake until the swiss cheese starts to turn a little golden in color.Remove and let rest for 5-10 minutes. Serve hot.

CHICKEN REUBEN



Chicken Reuben image

Turn leftover chicken into a delicious sandwich topped with sauerkraut and mayonnaise.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 15m

Number Of Ingredients 6

Reserved roasted chicken breast halves from Crispy Mustard Chicken with Carrots, deboned
8 slices rye bread
4 ounces sliced Swiss cheese
1 pound (1 jar or package) sauerkraut, drained and squeezed dry (not rinsed)
1/3 cup light mayonnaise
2 tablespoons ketchup

Steps:

  • Turn on broiler, with rack 4 inches from the heat. Thinly slice chicken. Top 4 slices of bread with cheese, then with chicken and sauerkraut.
  • In a small bowl, stir together mayonnaise and ketchup; spoon over sauerkraut. Place remaining slices of bread on top.
  • Broil sandwiches, about 2 minutes on each side, until cheese has melted and bread is golden brown. Cut in half, and serve immediately.

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

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 SANDWICH II



Reuben Sandwich II image

These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy!

Provided by COLETTE G.

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
½ cup Thousand Island dressing

Steps:

  • Preheat a large skillet or griddle on medium heat.
  • Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
  • Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

Nutrition Facts : Calories 657 calories, Carbohydrate 43.5 g, Cholesterol 115 mg, Fat 40.3 g, Fiber 4.7 g, Protein 32.1 g, SaturatedFat 17.9 g, Sodium 1930.3 mg, Sugar 10.2 g

REUBEN CHICKEN



REUBEN CHICKEN image

I found this after many years and it has definitely become a family favorite This recipe has killer flavors and it won't be lost again! The mixture of the dressing, sauerkraut, and chicken are amazing!

Provided by ALEKSANDRA B.

Categories     Casseroles

Time 1h30m

Number Of Ingredients 4

2 large chicken breast halves, skinless and boneless
16 oz sauerkraut, rinsed and squeezed
8 oz swiss cheese, sliced
12 oz thousand island dressing

Steps:

  • 1. In casserole sprayed with grease, arrange chicken.
  • 2. Split sauerkraut in portions and place on chicken.
  • 3. Place cheese on top, than add dressing over it. Bake 1 hour and 15 minutes at 350 F.

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

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 :

ROAST CHICKEN WITH SAUERKRAUT



Roast Chicken With Sauerkraut image

Provided by Florence Fabricant

Categories     dinner, casseroles, main course

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 small (4 pound) roasting chicken, trussed
Salt and freshly ground pepper
2 cups drained, tightly packed sauerkraut (reserve 1/4 cup of juice)
2 tablespoons cooking oil
3 tablespoons butter
1 cup chopped onion
1 clove garlic, minced
1 bay leaf
1/2 cup dry vermouth
1 cup chicken stock
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350 degrees. Wipe chicken inside and out and season the cavity with salt and pepper.
  • Rinse the sauerkraut in cold water and drain well.
  • Heat the oil and one tablespoon of butter in a large oven-proof casserole and brown the chicken on all sides. Be careful not to break the skin. Remove the chicken and set aside. Pour off the fat from the casserole.
  • Heat the two tablespoons of butter in the casserole and saute the onion over medium heat until soft. Add the sauerkraut and garlic and cook a few minutes longer. Spread the sauerkraut over the bottom of the casserole and place the chicken on top of it. Put the bay leaf on the chicken, pour the vermouth around the chicken, bring to a simmer, cover and place in oven to roast for one hour.
  • Lift chicken from the casserole, draining any juices from the cavity and rest it on a platter. Using a slotted spoon, drain the sauerkraut from the casserole and spread it around the chicken and cover the platter with foil to keep it warm.
  • Add the chicken stock to casserole and heat juices. Dissolve the cornstarch in the one-quarter cup of cold reserved sauerkraut juice and gradually stir this mixture into the simmering sauce. Season to taste. Pour a little of the sauce over the chicken and pass the rest at the table.

Nutrition Facts : @context http, Calories 687, UnsaturatedFat 31 grams, Carbohydrate 9 grams, Fat 50 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 15 grams, Sodium 930 milligrams, Sugar 3 grams, TransFat 0 grams

Related Topics