Stuffed Chicken Breast
6 boneless chicken breasts
12 slices corned beef
6 cub of Swiss cheese
1 16-ounce can Steinfeld's Sauerkraut, drained
1/3 cup chopped onion
1/4 teaspoon pepper
1/2 teaspoon brown sugar
2 tablespoons parsley, chopped
Lay chicken breast flat on a board. Season with salt and pepper. Combine drained sauerkraut, onion, pepper, brown sugar and parsley. Meanwhile with two slices of corned beef fill center with 1/4 cup sauerkraut mixture, place cheese cube in center and roll up. Place this in center of Chicken and fold over as tightly as possible and secure with skewer. Place in greased baking dish. Repeat the process until all chicken breasts are used. Bake at 350 degrees for 45 minutes.