"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
4 skinless, boneless chicken breast 1 (16oz) can sauerkraut 1 1/4 c. Thousand Island Dressing, divided 8 oz. Swiss cheese 8 slices Rye bread
Preheat oven to 325ºF. Cut chicken breast in half (8 pieces). Pound chicken breast to an even thickness. Place chicken in a greased 13" x 9" baking dish. Season with salt and pepper. Drain and squeeze the sauerkraut dry. Combine the sauerkraut with 3 Tbsp. salad dressing; divide evenly among the chicken breast. Top with Swiss cheese and the remaining salad dressing. Cover with foil and bake for 45minutes - 1 hour. Serve on rye bread.
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