Reviewed: Apr. 6, 2004

There is not one good thing I can say about this dish.

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LVERNE1

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Reviewed: Jan. 16, 2004

My husband thought this was okay. I did not care for it though.

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Debilyn

Cooking Level: Expert

Living In: Iola, Kansas, USA

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Reviewed: Nov. 12, 2003

This was so simple. I used to have an old recipe similar to this but you had to stuff the chicken breasts and it was very messy and you had to watch for the toothpicks. Same flavor but easier by far. The flavor is scrumptious and, yes, it looks great on the table. Everyone loves this one! It's a regular in our house.

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LWAGAR

Cooking Level: Expert

Home Town: Centerport, New York, USA

Living In: Springfield, Tennessee, USA

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Reviewed: Nov. 8, 2003

Yummy!! This recipe is delicious!! It is quick and very easy. Excellent for one of those nights you are in a pinch. I only baked this for an hour and it was moist and delicious. Enjoy

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LESLIEBENNETT

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Reviewed: Apr. 18, 2003

Very easy to make...awsome flavor!! 90 minutes might be too long to bake boneless chicken breasts, though. I suggest checking it after about 45 minutes. Chicken is done when you prick it and the juice runs out clear.

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SQUIRKIE

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Reviewed: Apr. 14, 2003

I think that this recipe is good but I liked the leftovers better. After we ate dinner I cut up the remaining chicken breasts into chunks and mixed it with the sauerkraut/cheese blend. The result was a chicken sauerkraut casserole which was incredible. The next time I make this I will make it this way first.

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JWINTY

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Reviewed: Mar. 30, 2003

THIS IS ABSOLUTELY ONE OF THE BEST CHICKEN DISHES I'VE MADE OVER MANY YEARS..SOUNDS STRANGE, BUT IF YOU LOVE REUBEN SANDWICHES, YOU'LL DEFINITELY LOVE THIS.SO EASY! I MAKE THIS ABOUT ONCE A MONTH.THANKS.....

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PARZ

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Reviewed: Feb. 15, 2003

This was great and so easy to make! I didn't have any Swiss cheese so used Mozzarella. My kids did pick off the topping but that was to be expected. My husband and I loved it!

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HK1426

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Reviewed: Nov. 10, 2002

I love this! It is so easy. The chicken comes out tender and I love the taste of the sauerkraut. I have made this three times already. The last time I only had cheddar cheese and about a quarter cup of thousand island. It still came out tasting delicious. I think the secret is to use good sauerkraut. Thank you. I will be adding this to our favorites.

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JANETP.

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Reviewed: Jul. 24, 2002

This recipe was TRULY easy and quick! Although my husband merely tolerated it (not a sauerkraut fan), I loved it and will attempt to cut the recipe in half to make just for myself. The chicken was super moist, but as I thought 90 mins was a bit long to bake boneless breast I only baked for 60 mins and it was fully cooked. I also used chopped kraut to avoid the long strings. This is so attractive that it'd make a great "company" dish or "buffet" dish for a crowd! It really has a great tangy flavor, just as long as you enjoy sauerkraut! A winner!

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SUZIN

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Reviewed: Jun. 23, 2002

I have never had a reuben but this recipe appealed to me. I have made it several times now and we think it's awesome. I can't believe the simplicity of ingredients. the only thing bad is that it takes so long to cook.

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CMCBWR74

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Reviewed: Jun. 17, 2002

I was in such a hurry to get it in the oven for 90 min, that I forgot to use the Swiss Cheese. It STILL turned out AWESOME!!!!

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JACQUEBLUE

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Reviewed: Feb. 23, 2002

I absolutely love this dish. It takes 5 minutes to put together, and is yummy to boot. I fed it to my parents when they visited, and they loved it, too. A great chicken recipe!

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STASIA-N

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Reviewed: Feb. 13, 2002

This recipe made me ill.I love reubens,yet I could not stomach the smell of this cooking.I ate one bite and threw the whole pan away.I have no idea how anyone could win a prize with that recipe,but god bless ya!

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CAM2570

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Reviewed: Jan. 24, 2002

Chicken was very dry, but maybe I did something wrong!

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JENNEHARRIS

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Reviewed: Jan. 13, 2002

Absolutely delicious! My husband loves it,too! A winner for the two of us! CindyH

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CINDYLH

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Reviewed: Dec. 31, 2001

This is great recipe for a variation make this into roll by pounding the breasts flat. Take the flat chicken breast and lay it flat lay a slice of corned beef then the cheese then the sauerkraut and roll it up. Place the rols in a dish preferably pyrex and bake. Instead of Thousand Island try serving it with Hollandaise sauce (just ladle over the individual rolls on each plate). If you serve ths with a pasta side & some broccoli or asparagus it makes a great meal and is very pleasing to the eye as well as the tongue!

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JODIHERNANDEZ

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Reviewed: Dec. 13, 2001

Very good and tasty! Just like Reuben sandwiches. Goes good with the Baked Vegetables receipe.

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Olga

Cooking Level: Expert

Home Town: Nizhnij Tagil, Sverdlovsk Oblast, Russia

Living In: Pocatello, Idaho, USA

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Reviewed: Nov. 15, 2001

Easy and tasty- the saurkraut keeps the chicken breast moist and witht the chees and dressing, gives a great tangy twist. A great new way to serve chicken breasts and saurkraut!

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WENDYDARLING

Cooking Level: Expert

Home Town: Carlisle, Pennsylvania, USA

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Reviewed: Nov. 1, 2001

Although my girl didn't like the sauerkraut, it was easy to remove after cooking she loved the chicken, my husband and I loved the whole thing. I would serve the dish to company. Husband approved.

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BRONTE1

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Baked Chicken Reuben

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