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Reuben Chicken Rolls PDF Print E-mail
(3 votes, average 5.00 out of 5)
Tuesday, 17 January 2012 00:00

Printable Recipe

4 boneless, skinless chicken breasts (8 oz each)
4 slices deli corned beef
2 tablespoons spicy brown mustard
2 cups sauerkraut, well drained

2 cups milk
2 tablespoons cornstarch
2 teaspoons chicken bouillon (I used Herb Ox)
2 teaspoons caraway seeds
8 oz Swiss cheese, chopped or shredded

     Preheat oven to 350°F.
     Place chicken between 2 pieces of plastic wrap.  Using a meat mallet or rolling pin pound chicken to flatten to 1/8" thickness.
     Place one slice of corned beef on each piece of chicken.  Spread each with ¼ of the mustard then top each with ¼ of the sauerkraut.  
     Starting with the longer side, roll up the chicken breasts.  Secure with toothpicks or tie with string.  Place chicken seam side down in a shallow baking dish.  
     Cover and bake for 15 minutes.  Remove cover and bake another 10-15 minutes or until chicken is done.  Slice each chicken roll into rounds and serve with sauce.

To prepare sauce:
     Combine milk and cornstarch in a medium saucepan.  Add chicken bouillon and caraway seeds. Cook, stirring constantly until mixture thickens.  Add cheese and continue cooking, stirring constantly, until cheese has melted and mixture is smooth and thickened.

Serves 4-6

Based on a recipe from the Cook Healthy, Cook Quick cookbook.

This recipe linked to

Simply Sugar and Gluten Free


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