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    Reuben Stuffed Chicken

    4 servings

    servings

    20 minutes

    active time

    1 hour 20 minutes

    total time
    Start Cooking

    Ingredients

    4 boneless, skinless chicken breasts

    8 oz. sliced corned beef or pastrami

    4 slices Swiss cheese

    1 c. sauerkraut, drained

    2 tsp. caraway seeds

    kosher salt

    black pepper

    4 tbsp. olive oil

    1/2 c. mayonnaise

    3 tbsp. ketchup

    2 tbsp. sweet pickled relish

    1 tbsp. horseradish

    2 tsp. Worcestershire sauce

    1/4 tsp. paprika

    Kosher salt

    Freshly ground black pepper

    Directions

    Preheat oven to 350°.

    With a sharp knife, cut a pocket in the thick side of each chicken breast. Fold 1/4 cup of corned beef and 1 slice of cheese and stuff into each chicken breast. Using a fork, add ¼ cup of sauerkraut to each breast pocket. Season the outside of the chicken with caraway seeds, salt and pepper.

    Heat olive oil in a large skillet or cast iron pan over medium high heat. Sear chicken breasts in pan for 3 to 4 minutes per side or until golden.

    Place the skillet into the oven until chicken reaches an internal temperature of 165°, about 20 minutes. Serve with Russian Dressing.

    Make Russian Dressing

    In a medium bowl, stir together the mayonnaise and ketchup until blended. Add remaining ingredients and stir to incorporate. Cover and chill until ready.

    4 servings

    servings

    20 minutes

    active time

    1 hour 20 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    4 boneless, skinless chicken breasts

    8 oz. sliced corned beef or pastrami

    4 slices Swiss cheese

    1 c. sauerkraut, drained

    2 tsp. caraway seeds

    kosher salt

    black pepper

    4 tbsp. olive oil

    1/2 c. mayonnaise

    3 tbsp. ketchup

    2 tbsp. sweet pickled relish

    1 tbsp. horseradish

    2 tsp. Worcestershire sauce

    1/4 tsp. paprika

    Kosher salt

    Freshly ground black pepper

    Directions

    1

    Preheat oven to 350°.

    2

    With a sharp knife, cut a pocket in the thick side of each chicken breast. Fold 1/4 cup of corned beef and 1 slice of cheese and stuff into each chicken breast. Using a fork, add ¼ cup of sauerkraut to each breast pocket. Season the outside of the chicken with caraway seeds, salt and pepper.

    3

    Heat olive oil in a large skillet or cast iron pan over medium high heat. Sear chicken breasts in pan for 3 to 4 minutes per side or until golden.

    4

    Place the skillet into the oven until chicken reaches an internal temperature of 165°, about 20 minutes. Serve with Russian Dressing.

    5

    Make Russian Dressing

    6

    In a medium bowl, stir together the mayonnaise and ketchup until blended. Add remaining ingredients and stir to incorporate. Cover and chill until ready.