Description
Savory Reuben Stuffed Chicken is a delicious twist on the classic Reuben sandwich, featuring tender chicken breasts stuffed with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Perfect for a cozy dinner night, this baked dish combines rich flavors and a melty cheese topping that will satisfy cravings for comfort food with a gourmet touch.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds Boneless, Skinless Chicken Breasts (Select for optimal stuffing and juiciness)
- 1 teaspoon Kosher Salt (To enhance natural flavors)
- 1 teaspoon Black Pepper (Freshly ground for the best flavor)
Filling
- 8 slices Thinly Sliced Corned Beef (Can substitute with deli turkey)
- 1 cup Sauerkraut (Adds tang and moisture; alternative pickled vegetables can be used)
- 1/2 cup Thousand Island Dressing (Creamy component that ties everything together; a yogurt-based dressing can be lighter)
Topping
- 4 slices Swiss Cheese (Melts beautifully; Gruyère is an excellent alternative)
Instructions
- Preheat the oven: Preheat your oven to 450°F (230°C) to ensure even and optimal cooking for the stuffed chicken breasts.
- Prepare the chicken pockets: Carefully slice a pocket into the middle of each chicken breast, being careful not to cut through to the other side. This will hold the delicious filling.
- Season and dress the chicken: Spread Thousand Island dressing both inside the cavity and over the outside of each chicken breast. Then, sprinkle with kosher salt and freshly ground black pepper to enhance the flavor throughout.
- Stuff the chicken breasts: Pack each pocket tightly with 2 slices of thinly sliced corned beef and about ¼ cup of sauerkraut, ensuring a balanced filling in every bite.
- Arrange and top: Place the stuffed chicken breasts in a baking dish. Top each breast with 2 slices of Swiss cheese to create a creamy, melty finish as it bakes.
- Bake: Bake the chicken breasts for 25 to 30 minutes until fully cooked, with the cheese bubbling and golden. Verify the internal temperature reaches 165°F (74°C) to ensure safety and juiciness.
- Rest and serve: Let the stuffed chicken breasts rest for a minute after baking. Optionally garnish with a sprinkle of fresh black pepper and chopped chives for added flavor and presentation before serving.
Notes
- Substitute deli turkey for corned beef if preferred for a milder flavor.
- Use Gruyère cheese instead of Swiss for a nuttier taste.
- If you want a lighter version, swap Thousand Island dressing with a yogurt-based dressing.
- Ensure not to cut through the chicken breast pocket to keep the filling secure during baking.
- Check the internal temperature with a meat thermometer to avoid undercooked chicken.
- Allow the chicken to rest after baking to seal in juices and make slicing easier.
