Reuben Stuffed Chicken Breast - a Light Recipe |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
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. 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 |
Directions:
1. Preheat oven to 375.
2. Rinse sauerkraut to your taste.
3. Cover chicken breasts in plastic wrap and pund pretty thin.
4. Lay chicken breast flat.
5. For each breast:.
6. Spread Dijon mustard on one side (the side facing up) evenly.
7. 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.).
8. Top with sauerkraut, evenly.
9. Carefully roll each breast; secure with a toothpick if necessary and transfer to a baking dish.
10. Lightly coat each breast with olive oil or olive oil spray.
11. Salt & Pepper to taste.
12. Bake for 45 minutes or until the chicken is cooked and juices run clear.
13. 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.
14. 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.
|
|