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| CHICKEN A LA KRAUT | |
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1 (16 oz.) sauerkraut, drained 1 (16 oz.) can whole cranberry sauce 4 boneless, skinless chicken breasts, halved 1 c. hot water 6 tbsp. butter, melted 1 (8 oz.) pkg. cornbread stuffing mix Spread sauerkraut in 9x12 pan. Spread cranberry sauce over sauerkraut. Place chicken breasts, halved, on top of cranberry sauce. In bowl stir stuffing, hot water and butter. Spread mixture evenly over chicken. Bake 400 degrees 50 minutes. Serves 4-6. | |
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recipe reviews #49773
Geri (New York) says:
This is one of my favorite recipes, I originally found it as a faded old newspaper clipping that my Nana had. It is delicious and a family favorite even to those that don't like kraut.
#99853
Nanakess (Ohio) says:
OMG! THIS WAS SO GOOD! Well worth trying. The sauerkraut and cranberries create a surprisingly delicious taste. I don't like cornbread stuffing so I use normal stuffing, yes I said it, cornbread is not normal stuffing. We will definitely be making this again!!
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