- 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
In a bowl, stir together the sauerkraut and caraway seed. Season to taste with salt and pepper.
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.
Preheat the oven to 425°F.
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.