Reuben Stuffed Chicken Breast - A Light Recipe - cooking recipe

Ingredients

4 chicken breasts, boneless and skinless
4 tablespoons Dijon mustard
12 slices ham, lean, deli sliced, thin (or 8 to be lighter, or Sliced, peppered dried sausage)
8 slices swiss cheese, low fat (or 4 to be lighter, or 1 swiss laughing cow wedge per roll, piched into small blobs)
1/2 cup sauerkraut, bagged
olive oil or olive oil, spray
salt
pepper

Preparation

Preheat oven to 375.
Rinse sauerkraut to your taste.
Cover chicken breasts in plastic wrap and pund pretty thin.
Lay chicken breast flat.
For each breast:
Spread Dijon mustard on one side (the side facing up) evenly.
Add 2-3 pieces of ham, 1 - 2 pieces of cheese (Depending on the size of the breast - You want good ham and cheese coverage on the chicken.).
Top with sauerkraut, evenly.
Carefully roll each breast; secure with a toothpick if necessary and transfer to a baking dish.
Lightly coat each breast with olive oil or olive oil spray.
Salt & Pepper to taste.
Bake for 45 minutes or until the chicken is cooked and juices run clear.
To serve, let stand in baking dish for 5 minutes. Then, transfer to warm plates and top with some of the chicken juice from baking dish.
Note: Even if sauerkraut is not your favorite, you may find if you rinse it very well (my personal preference), it takes on a really mild flavor in this dish and just gives it a little texture and saltiness.