Feel free to substitute sweet German-style mustard for the Djion for a more kid-friendly version of this dish. Slideshow: More Chicken Breast Recipes 

Ian Knauer
September 2014

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©Ian Knauer

Recipe Summary

active:
25 mins
total:
50 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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