Reuben Stuffed Chicken

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

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.