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Baked Reuben Chicken



  • 6 to 8 boneless, skinless chicken breast halves
  • Grindings of pepper
  • 2 cups sauerkraut, rinsed and drained
  • 1 1/4 cups low-calorie Russian dressing
  • 4 slices low-fat Swiss cheese
  • Chopped fresh parsley


  1. Place chicken in nonstick baking pan or glass pan. Grind pepper over the top. Cover with sauerkraut; pour dressing evenly over all; top with Swiss cheese.
  2. Cover; bake at 325 degrees F for about 40 minutes, just until no longer pink inside.
  3. Sprinkle with parsley after removing from oven.
  4. Serve with rye toast strips and boiled potatoes.

Yield: 6 to 8 servings

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