Baked Chicken Reuben in a Cast Iron Skillet
"I have been making baked chicken reubens like this for years, the cast iron skillet heats evenly and with all the moisture in the kraut along with the chicked it works to perfection. I used a 9 inch skillet (Grisswold) along with the cast iorn lid...."
INGREDIENTS
•
4 boneless chicken fillets
•
32 ounces sauerkraut, drained
•
1/4 teaspoon salt
•
1/2 teaspoon black pepper
•
6 slices big swiss cheese
•
1 1/4 cups thousand island dressing
•
2 tablespoons fresh parsley
•
3 drops hot sauce
•
1 1/2 teaspoons oil
Comments & Reviews
Just A Pinch Sweepstakes