Best Chicken N Kraut 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

CHICKEN AND SAUERKRAUT

Chicken and Sauerkraut image

Make and share this Chicken and Sauerkraut recipe from Food.com.

Provided by Shari2

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

16 ounces boneless skinless chicken breasts
2 cups sauerkraut
4 (1 ounce) slices swiss cheese
4 tablespoons reduced-fat thousand island dressing

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.

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

Ingredients

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

CHICKEN AND SAUERKRAUT CREAM SOUP

Chicken and Sauerkraut Cream Soup image

This was found years ago in Bon Appetite when a reader requested the recipe for this soup made at Billie's Boathouse in Saugatuck, Michigan. It was called Potage a la Russe. I made it and it became my DH's favorite. I found the ingredient list intriguing and was pleasantly surprised with the result.

Provided by Bren in LR

Categories Chicken

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 chicken, about 2 1/2 pounds
6 -8 cups water
1 bay leaf
1 cup celery, finely chopped
1 cup onion, finely chopped
1 cup carrot, finely chopped
4 chicken bouillon cubes
1 1/2 cups whipping cream (or half and half)
1/4 cup butter
1/4 cup all-purpose flour
1 (14 ounce) can sauerkraut, chopped, rinsed and drained
salt
white pepper

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.

Nutrition Facts : Calories 397.9, Fat 32, SaturatedFat 15.2, Cholesterol 130.3, Sodium 703, Carbohydrate 8.4, Fiber 1.8, Sugar 2.4, Protein 19.2

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

Ingredients

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.