REUBEN STUFFED CHICKEN BREAST - A LIGHT RECIPE

Reuben Stuffed Chicken Breast - a Light Recipe image

Provided by SparkleKristy

Categories Ham

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

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.