Thursday, October 20, 2011

Reuben chicken roulade

What to make if you have leftover sauerkraut and bacon in the fridge...reuben chicken roulade!

1 large chicken breast half
4 strips of bacon
1/3 cup sauerkraut
3 oz swiss cheese
2 tbsp thousand island dressing
3 tbsp breadcrumbs
black pepper
0.5 tsp ground caraway seeds

Slice into the chicken breast so you can fold it open. Hammer it thin.

Sprinkle with salt, black pepper and ground caraway seeds. Spread the sauerkraut, dressing, cheese slices and breadcrumbs over 2/3 of the breast, roll it up.

Secure the breast in a rolled-up position by folding bacon strips all around it. Sear in a preheated cast iron skillet until light brown (1-2 minutes on four sides each).

Preheat the oven to 400F and bake the chicken breast for 20-30 minutes, until cooked. This will hugely depend on the thickness of your roll. Serve after slicing slanted.

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