Golden Chicken A La Kraut
1 pound Steinfeld's Sauerkraut, drained
1 16-ounce can whole berry cranberry sauce
4 boneless, skinless chicken breasts, halved
1 8-ounce package cornbread-stuffing mix
1 cup hot water
6 tablespoon butter, melted
Spread sauerkraut in bottom of 9 by 13 inch baking dish. Spread cranberry sauce evenly over sauerkraut. Place chicken breast halves in single layer on top. In medium bowl, stir together stuffing mixture evenly over chicken. Bake at 400 degrees for 50 minutes. Yields 4 to 6 servings.
Eleanor Solon, Camphill, PA.
Sauerkraut Contest Winner.