We finally dipped into our sauerkraut crock and this is the second dish I have made with it this week. There are many versions of this dish. Most of the ingredients are in my pantry. The packages of Corned Beef were on sale at Kroger a few weeks ago. This was so rich and delicious it was very hard to not have seconds!
2 (1/2 lb. each) boneless, skinless chicken breasts
2 cups (15 oz. can) sauerkraut, rinsed and well drained
2 oz. pkg. thinly sliced corned beef
4 (1 oz.) slices Swiss cheese or (1 cup shredded)
1 cup Thousand Island Dressing OR
¾ cup Mayonnaise (Lite if preferred)
2 Tbsp. Ketchup
2 Tbsp. Sweet pickle relish
4 slices Rye bread, toasted
Preheat oven to 375° F. Lightly coat a 9x13 inch glass baking dish with canola oil spray.
Slice chicken breasts in half lengthwise, butterfly style. Separate pieces. Place chicken in a single layer in prepared baking dish.
Layer some sauerkraut on each piece of chicken. Layer some slices of corned beef and a slice of cheese over sauerkraut.
Stir together mayonnaise, ketchup and relish to make dressing or use a bottled dressing. Drizzle 1/4 cup dressing evenly over each chicken stack.
Bake about 45 minutes or until chicken is tender. Slide each stack onto a slice of toasted rye bread. Drizzle with pan juices.