This is my best effort to replicate a panini I had at a winery in the Napa Valley! These are wonderful for lunch and are also perfect for baby and bridal showers, among other occasions. Simply bite-size pieces and a toothpick are all that are required!
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 skinless, boneless chicken breast halves
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 (16 ounce) can sauerkraut, drained and pressed
- 4 slices Swiss cheese
- 1 ¼ cups thousand island salad dressing
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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.
Nutrition Facts
| Calories | 446 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 7 g |
| Sodium | 1306 mg |
| Sugars | 12 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
My Mom made Chicken Ruben back in the 1980’s. Recipe was on the bag of sauerkraut. It quickly became a family favorite.
I forgot to add that I layered the ingredients in a different order: chicken, sauerkraut, dressing, cheese. This way the cheese would get a little brown.
This was super simple to put together. Amazing flavor, too. My wife REALLY loved it!!
This was so easy and easy to adjust to a lower sodium diet by simply not sprinkling salt on the chicken. It was so good that I emailed the recipe to my son that has to always be super careful about how he eats because he is in the Air Force, but needs easy single friendly meals that are not Ramen
My husband loves this recipe but then we both love sauerkraut. Because we need to keep our sodium intake down, I rinse the sauerkraut very well before I use it.
My family didn’t really like this at all
Followed exact instructions and my hubby and I really liked it. The chicken was really tender. This is a great dish if you’re craving sauerkraut!
Delicious!
As other said, I liked all the ingredients and thought this would be a five. I followed recipe except for reducing the Thousand Island Dressing. I am glad I did because the baking dish was swimming in sauce. I didn’t finish mine and my partner did but we got rid of the leftovers. It was easy to make – oh, I also reduced the cooking time to 50 minutes and it was cooked. I would think it depends on the thickness of the chicken.
This recipe is fantastic! Have made it several times and am always asked “can I have the recipe for this?”
Not sure how this has so many rave reviews. Watery, bland and nothing special. Won’t be making this again.
I have been making this recipe for years. My aunt made it back when I was a little girl. When I grew up I asked about it, and she told me it was an award winner in a magazine she saw. I had no idea it was so easy! My family loves it. I usually put the chicken on top on the sauerkraut, then pour on the dressing, and I save the cheese for when I remove the foil for the last 20 minutes of baking. I serve it with mashed potatoes and green salad for a hearty meal, or just salad when we want something lighter. I purposely make left-overs, since it is just as good if not better the next day. I cannot recommend this recipe enough. SO GOOD!!!
I have used a this exact recipe soooo many times for my family and friends. This has always been a winner and is always in my “memory” recipe box! The sauerkraut really makes the chicken tender. I usually serve a baked potatoe and a green salad to complete the meal. This recipe was introduced to me a long time ago.
Used shredded rotisserie chicken, drained Vclassic sauerkraut, swiss cheese and russian dressing from scratch layered in the same order in the crockpot for 4 hrs on low. Then served on grilled buttered french bread. Scrumptous! A hit even with the 3y.o. Thanks for another no fail recipe!
I loved this. I had 3 chicken breasts which were HUGE, so I sliced them in half. So I had 6 pieces of chicken. Instead of 16 oz of the saurkraut the can I bought was 14 oz. And I miscalculated and used 16 oz of Thousand Island dressing instead of the recommended 12 oz. I cooked it on 325 degrees for 90 minutes, and it was perfect. Tangy, and unique tasting. I served mine with a baked potato. Delicious. Easy because you just stick it in the oven and dinner is ready in an hour and a half.
This recipe sounded weird to me, but it is actually delicious! We used boneless thighs instead, and served it with simple boiled potatoes. It’s tangy!
Great dish!! As others suggested, I did cut down on the sauerkraut. However, I did layer some sauerkraut in the pan, then added the chicken breast then put a little more sauerkraut on top of the chicken. I cooked the chicken for 30min. before I added the thousand island dressing and cheese, this kept it from drying out completely. I also added garlic salt to my chicken. I will definitely make this again.
i LOVE reubens….but, i thought this was just okay. it wasn’t disgusting but the leftovers are being passed up….don’t think i’ll make it again. next time i’d rather just make reubens, even if it’s with chicken instead of corned beef.
Very good. Made my own Thousand Island, and used chicken breast tenders, but worth the effort.
Love this recipe, have made it lots of time! The chicken is always so tender and moist. You can use other cheeses too if you don’t care for swiss. I serve it with garlic mashed potatoes and a veggie, yum!!
After looking for a recipe to use up leftover sauerkraut, I decided on this. It was very quick to prepare and easy to make. My husband (like others) does not like Reubens, however he did like this, although asked when I make it again not to put so much Thousand Island dressing and sauerkraut on his. 60 minutes was all I baked it for.