One of my favorite parts of blogging is networking with other bloggers. Often I will get to review a cookbook before the general public. An associate of mine, Dannelle Fraser Gay, recently let me check out her newest cookbook, What Gays Like to Eat and this is where I discovered the Five Ingredient Reuben Chicken recipe I am sharing today.
When I originally heard the title I signed on to check it out, imagining rainbow desserts and such. Once the cookbook arrived I realized my humorous mistake, but was still excited to go food shopping to try out a few recipes. The cookbook is filled with the top recipes she cooks for her family, from soups to sides to main dishes and even some meatless meals thrown in.
Flipping through the cookbook I found variations of my own family favorites like Bacon Wrapped Water Chestnuts en Glaze or Asiago Asparagus Tart. It was fun seeing slightly different versions of the food I already cook to give me ideas on how to spice the dish up or make it easier.
There were also some new recipes I couldn’t wait to try out like the Cheddar Beer Soup and this Five Ingredient Reuben Chicken. All the recipes are written in plain language that any home cook can replicate, and most recipes also have colored photos of the finished product.
- 4 boneless skinless chicken breasts
- 1 jar sauerkraut
- 1½ cups thousand island dressing
- 4 slices Swiss cheese
- 1 cup crushed cracker crumbs
- Put sauerkraut at bottom of your 2Qt baking dish. Stir in the dressing. Place a layer of Swiss cheese over that. Top with chicken breasts and cracker crumbs.
- Bake at 350F for about an hour. Great with rice! You can place this in a microwave safe dish and pop in the microwave to save time. You can zap on high for 15 minutes. Make sure you let rest 10 minutes before serving.