This Recipe for Polish Chicken Reuben won the National Chicken Cooking Contest in Dallas, TX

This Recipe for Polish Chicken Reuben won the National Chicken Cooking Contest in Dallas, TX

Polish Chicken Reuben
“This is a great make-ahead dish from Marcia C. Adams of Fort Wayne, Indiana. It took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good.”  The original recipe can be found on allrecipes.com

This is a great make-ahead dish from Marcia C. Adams of Fort Wayne, Indiana. It took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good.

Ingredients for Polish Chicken Reuben:

  • 6 skinless, boneless chicken breast halves

  • 1/4 teaspoon salt

  • 1/8 teaspoon ground black pepper

  • 1 (16 ounce) can sauerkraut, drained and pressed

  • 4 slices Swiss cheese

  • 1 1/4 cups thousand island salad dressing
  • 1 tablespoon chopped fresh parsley

Directions for Polish Chicken Reuben:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place chicken in a lightly greased 9×13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
  3. Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.
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