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Reuben Stuffed Chicken Breast -A Light Recipe

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Ingredients

Adjust Servings:

	4 chicken breasts, boneless and skinless
	4 tablespoons dijon mustard
	12 slices ham, lean, deli sliced, thin (or 8 to be lighter, or sliced, peppered dried sausage)
	8 slices swiss cheese, low fat (or 4 to be lighter, or 1 swiss laughing cow wedge per roll, piched into small blobs)
	1/2 cup sauerkraut, bagged
	olive oil or olive oil, spray
	salt
	pepper

Nutritional information

475.5

Calories

265 g

Calories From Fat

29.5 g

Total Fat

13.8 g

Saturated Fat

144.3 mg

Cholesterol

484.2 mg

Sodium

4.9 g

Carbs

0.9 g

Dietary Fiber

1.5 g

Sugars

46.1 g

Protein

233g

Serving Size

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Reuben Stuffed Chicken Breast -A Light Recipe

Name: Reuben Stuffed Chicken Breast -A Light Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: : 4; : 4; : 12; : 8; : 1/2

Features:

Cuisine:

American

As I am trying to uncover new recipes that are healthy, flavorful and dinner party worthy, I pieced a few things together to come up with this one. It turns out quite tasty and moist. Great for your family or for company. I made this with some swiss laughing cow wedges and thinly slices peppered dried sausage and the result was OUTSTANDING! I think I'll use the substitute from now on.

75 min
Serves 4
Easy

Ingredients

Directions

Reuben Stuffed Chicken Breast – a Light Recipe, As I am trying to uncover new recipes that are healthy, flavorful and dinner party worthy, I pieced a few things together to come up with this one It turns out quite tasty and moist Great for your family or for company I made this with some swiss laughing cow wedges and thinly slices peppered dried sausage and the result was OUTSTANDING! I think I’ll use the substitute from now on , As I am trying to uncover new recipes that are healthy, flavorful and dinner party worthy, I pieced a few things together to come up with this one It turns out quite tasty and moist Great for your family or for company I made this with some swiss laughing cow wedges and thinly slices peppered dried sausage and the result was OUTSTANDING! I think I’ll use the substitute from now on

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Steps

1 Done	Preheat Oven to 375.
2 Done	Rinse Sauerkraut to Your Taste.
3 Done	Cover Chicken Breasts in Plastic Wrap and Pund Pretty Thin.
4 Done	Lay Chicken Breast Flat.
5 Done	For Each Breast:
6 Done	Spread Dijon Mustard on One Side (the Side Facing Up) Evenly.
7 Done	Add 2-3 Pieces of Ham, 1 - 2 Pieces of Cheese (depending on the Size of the Breast - You Want Good Ham and Cheese Coverage on the Chicken.).
8 Done	Top With Sauerkraut, Evenly.
9 Done	Carefully Roll Each Breast; Secure With a Toothpick If Necessary and Transfer to a Baking Dish.
10 Done	Lightly Coat Each Breast With Olive Oil or Olive Oil Spray.
11 Done	Salt & Pepper to Taste.
12 Done	Bake For 45 Minutes or Until the Chicken Is Cooked and Juices Run Clear.
13 Done	to Serve, Let Stand in Baking Dish For 5 Minutes. Then, Transfer to Warm Plates and Top With Some of the Chicken Juice from Baking Dish.
14 Done	Note: Even If Sauerkraut Is not Your Favorite, You May Find If You Rinse It Very Well (my Personal Preference), It Takes on a Really Mild Flavor in This Dish and Just Gives It a Little Texture and Saltiness.