Sauerkraut Stuffed Mustard Chicken Breasts

Feel free to substitute sweet German-style mustard for the Djion for a more kid-friendly version of this dish.

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  • Servings: 4

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  • 1 cup sauerkraut
  • 1 teaspoon caraway seed
  • Kosher salt
  • Freshly ground black pepper
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1/4 cup Dijon mustard

How to make this recipe

  1. In a bowl, stir together the sauerkraut and caraway seed. Season to taste with salt and pepper.

  2. Place each chicken breast, smooth-side-up, on a work surface. Place the palm of one hand on top of one breast, then insert a pairing knife to make a length-wise pocket in each breast. Divide the sauerkraut filling between the breasts, stuffing them full. Season the chicken all over with 3/4 teaspoon salt and 1/2 teaspoon pepper, then spread the mustard evenly over the tops of the breasts.

  3. Preheat the oven to 425°F.

  4. Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 30 minutes. Let stand 5 minutes before slicing and serving.

Contributed By Photo ©Ian Knauer Published September 2014

1041373 recipes/sauerkraut-stuffed-mustard-chicken-breasts 2015-11-23T18:50:51+00:00 Ian Knauer american||weeknight-dinner|4|web-exclusive|healthy|fall|winter|gluten-free september-2014 recipes,sauerkraut-stuffed-mustard-chicken-breasts 1041373

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