3 whole chicken breasts, split, skinned and boned
1 (1 lb.) can or bag of sauerkraut, drained
6 slices Swiss cheese

Put chicken breasts in a 9 x 13 inch aluminum foil lined pan. Drain sauerkraut and spread over chicken. Top each breast with a slice of Swiss cheese. Cover tightly with foil. Bake 2 hours at 325 degrees.

VARIATION: Instead of sauerkraut, mix 1/4 cup dry sherry with 1 (10 1/2 oz.) can of cream of celery soup. Pour over chicken and cheese. Top with 1 cup herb-flavored croutons and 3 tablespoons melted butter. Bake uncovered at 350 degrees for 1 to 1 14 hours.