I am guessing this recipe very well may just get passed over, since it has sauerkraut in the title, which not everyone cares for. Hopefully though, that isn't the case, as this was delicious.
If you're like me, you will typically will eat sauerkraut on the occassional Rueben and the even far more occassional hot dog, but that's about it. I found myself with 3/4 of a 2 lbs. bag, (which Sage had recently bought for a bratwurst topping) Since my misson this past week has been to use up the things I already have on hand to come up with healthy dinners, I wanted to incorporate it into a main dish. Most recipes I found, seemed to be either an unhealthy (an unappetizing) sounding Rueben-esque casserole, or contained pork, which I didn't have.
Then I recalled a recipe I had saved from one of my favorite blogs, Daily Unadventures In Cooking- Roasted Mustard Chicken Breasts Recipe with Sauteed Cabbage. I knew the outcome would be different with sauerkraut, but it seemed worth attempting the substitution. And it certainally was (provided, of course you like mustard, sauerkraut and thyme to begin with.) All of the flavors went so well together, and this chicken was so moist. I still would like to try it as originally written, but this way was a great usage of leftover sauerkraut. (Speaking of that, I used 1 1/2 lbs, about 3 cups, worth of it, and it was way too much, so I am going to adjust it below.)
Roasted Mustard Chicken Breasts with Sauerkraut, adapted from Daily Adventures in Cooking, serves 2
2 boneless skinless breasts
1 tbsp olive oil
sea salt and fresh ground pepper
1 tsp dried thyme, divided
1/2 yellow onion, diced
1 1/2 cups drained sauerkraut
1/2 cup chicken stock
1 1/2 tbsp dijon mustard, divided
Preheat oven to 375 degrees. Heat a large oven proof skillet to medium.
Rub the chicken breasts with oil, half of the thyme and season with salt and pepper. Sear in skillet until golden brown on both sides, then remove and set aside.
Add onion and reduce heat to medium-low. Sweat onion until soft, then add 1/4 cup of the stock (I needed to slightly deglaze my pan with it, ) sauerkraut, a pinch of salt, a generous amount of pepper and 1/2 tbsp of the mustard and toss. If mixture seems dry, add remaining broth.
Combine remaining mustard and thyme and additional pepper, and brush over chicken. Nestle breasts into sauerkraut mixture. Place skillet in oven and bake until chicken is cooked through, 20-30 minutes. (Mine took about 25 minutes.) Slice breasts and sever over sauerkraut.
If you're like me, you will typically will eat sauerkraut on the occassional Rueben and the even far more occassional hot dog, but that's about it. I found myself with 3/4 of a 2 lbs. bag, (which Sage had recently bought for a bratwurst topping) Since my misson this past week has been to use up the things I already have on hand to come up with healthy dinners, I wanted to incorporate it into a main dish. Most recipes I found, seemed to be either an unhealthy (an unappetizing) sounding Rueben-esque casserole, or contained pork, which I didn't have.
Then I recalled a recipe I had saved from one of my favorite blogs, Daily Unadventures In Cooking- Roasted Mustard Chicken Breasts Recipe with Sauteed Cabbage. I knew the outcome would be different with sauerkraut, but it seemed worth attempting the substitution. And it certainally was (provided, of course you like mustard, sauerkraut and thyme to begin with.) All of the flavors went so well together, and this chicken was so moist. I still would like to try it as originally written, but this way was a great usage of leftover sauerkraut. (Speaking of that, I used 1 1/2 lbs, about 3 cups, worth of it, and it was way too much, so I am going to adjust it below.)
Roasted Mustard Chicken Breasts with Sauerkraut, adapted from Daily Adventures in Cooking, serves 2
2 boneless skinless breasts
1 tbsp olive oil
sea salt and fresh ground pepper
1 tsp dried thyme, divided
1/2 yellow onion, diced
1 1/2 cups drained sauerkraut
1/2 cup chicken stock
1 1/2 tbsp dijon mustard, divided
Preheat oven to 375 degrees. Heat a large oven proof skillet to medium.
Rub the chicken breasts with oil, half of the thyme and season with salt and pepper. Sear in skillet until golden brown on both sides, then remove and set aside.
Add onion and reduce heat to medium-low. Sweat onion until soft, then add 1/4 cup of the stock (I needed to slightly deglaze my pan with it, ) sauerkraut, a pinch of salt, a generous amount of pepper and 1/2 tbsp of the mustard and toss. If mixture seems dry, add remaining broth.
Combine remaining mustard and thyme and additional pepper, and brush over chicken. Nestle breasts into sauerkraut mixture. Place skillet in oven and bake until chicken is cooked through, 20-30 minutes. (Mine took about 25 minutes.) Slice breasts and sever over sauerkraut.
That sounds like an awesome substitution, I really need to start using Sauerkraut in things. I am so glad you liked the recipe. and still made it your own.
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