All the flavors of a classic Reuben sandwich, stuffed inside a chicken breast. This is an easy dinner idea that is a total crowd pleaser!
The classic components of a Reuben sandwich involve thinly sliced pastrami or corned beef (depending your own personal preference), swiss cheese, and sauerkraut doused with thousand island dressing and sandwiched between two slices of toasted rye bread. We’ve taken all of the classic flavors of a Reuben sandwich and stuffed it inside a chicken breast. This unique dinner idea is great for switching up your regular dinner routine.
How to Make Homemade Bread Crumbs
Want to go the extra mile with this recipe? Make your own rye bread crumbs! A reuben sandwich is traditionally served on rye bread, but rye bread crumbs are hard to come by. We’ve given our bread crumb coating a similar flavor to rye bread by using caraway seeds in the coating mixture, but you could also make your own homemade rye bread crumbs for more of that rye flavor.
To make your own rye bread crumbs at home, slice a loaf of rye bread into one-inch cubes, like croutons. Spread them out onto a baking sheet and toast them in a 250 degree F oven for about 20 minutes. Once the toasted cubes have cooled, simply crush them up into crumbs in a bag, or use a food processor to do it for you.
How to Stuff Chicken:
There are a couple of different methods for stuffing chicken. The first, used in this recipe, involves using a sharp knife to cut a pocket in the side of a chicken breast. To do this you will need to have a fairly thick piece of chicken breast. Run your knife parallel to the cutting board and insert the tip of your knife into the thickest portion of the breast and continue cutting down lengthwise. In some stores, you can ask your butcher to do this for you right at the meat counter.
The second method is to butterfly your chicken. In some stores, you can purchase your chicken pre-butterflied or you can ask your butcher to do it for you at the meat counter. To do it yourself, use a sharp knife to slice your chicken in half so that it folds open like the wings of a butterfly. You will need to be careful not to cut all the way through so that the piece remains intact.
If you’d like to keep as much of the stuffing inside the chicken breast as possible and you are worried some might fall out, use toothpicks to secure the opening together and keep more of that stuffing inside. Just remember to remove your toothpicks before serving.
If you like this recipe you may be interested in these other stuffed chicken breast recipes.
- Lasagna Stuffed Chicken
- Stuffed Herbed Chicken Breasts
- Fajita Stuffed Chicken
- Cajun Stuffed Chicken
- Italian Stuffed Chicken
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Reuben Stuffed Chicken
- 4 large thick boneless skinless chicken breasts
- 8 ounces thinly sliced pastrami or corned beef
- 4 slices Swiss cheese
- 1 cup sauerkraut drained
- 1/4 cup thousand island dressing
- 1 cup bread crumbs
- 2 teaspoons caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- Preheat oven to 400 degrees Fahrenheit
- Use a sharp knife to slice a pocket in the side of each chicken breast. Fold 2 ounces of pastrami and 1 slice of cheese together and stuff into each chicken breast. Spoon in sauerkraut.
- Use toothpicks as needed to secure fillings inside if desired. Brush outside of chicken with thousand island dressing.
- In a shallow dish, stir together bread crumbs, caraway seeds, salt and pepper. Dip chicken into bread crumbs and roll to coat.
- Heat olive oil and melt butter in a large oven-safe heavy skillet over medium high heat. Sear chicken breasts in pan for 3 to 4 minutes per side.
- Transfer skillet to oven to finish cooking, 20-25 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit. Remove toothpicks before serving.
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