ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

RE; BAKED CHICKEN REUBEN

Misc.

THIS IS VERY GOOD IF YOU LIKE SAUERKRAUT

Baked chicken reuben

4 whole broiler-fryer chicken breasts, halve and boned
1/4 tsp salt
18 teaspoon pepper
1 can (16 oz) sauerkraut, drained (press out excess liquid) IMPORTANT
4 slices (easch about 4x6 inches) natural swiss cheese
1 1/4 cups bottled Thousand Island salad dressing Not fat free..
1 tablespoon chopped parsley

In greased baking pan, place chicken. Sprinkle with salt and pepper. Place sauerkraut over chicken, top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil and bake in 325 degree oven for about 1 1/2 hrs or until fork can be inserted in chicken with ease, juice no longer pink. Sprinkle with chopped parsley to serve. Serves 4

this is not a strong flavored sauerkraut)


MsgID: 0028220
Shared by: Pat/AR
In reply to: Recipe: Chicken Bundles of Love
Board: Cooking Club at Recipelink.com
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Holiday Recipes (8)
  • December 19, 2006 Recipe Swap 8 HOLIDAY RECIPES More Holiday Dinner Menus and...
  • The Best Hashbrown Casserole Ever
  • This casserole is so easy to make and whenever we have a family get-together it is always a major request. THE BEST HASHBROWN CASSEROLE EVER 1 (32 oz.) pkg shredded hashbrown potatoes 8 oz. chedder cheese, shredded ...
  • Sour Cream Burgers (using French onion dip)
  • SOUR CREAM BURGERS 1 lb ground beef 1/2 cup (prepared) sour cream-based French onion dip (plus additional for serving) 3 tbsp dry bread crumbs Salt and pepper to taste Hamburger buns (for serving) Combine all ingredi...
ADVERTISEMENT
  • Peanut Butter and Jelly Bars (Barefoot Contessa)
  • PEANUT BUTTER AND JELLY BARS 2 sticks unsalted butter, at room temperature, plus more for greasing pan 1 1/2 cups sugar 1 teaspoon pure vanilla extract 2 extra-large eggs, at room temperature 2 cups creamy peanut butt...
  • Muffins That Taste Like Donuts
  • MUFFINS THAT TASTE LIKE DONUTS 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/3 cup oil 3/4 cup white sugar (first amount) 1 egg ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • RE; BAKED CHICKEN REUBEN
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!