Chicken Reuben Rolls With Caraway Cheese Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 (4 ounce) boneless skinless chicken breast halves
• 6 slices thinly sliced corned beef (cooked)
• 2 tablespoons spicy brown mustard
• 1/2 cup sauerkraut, drained and pressed
• 1/4 teaspoon paprika
• 2 tablespoons flour
• 3/4 cup milk
• 1/2 teaspoon chicken bouillon granule
• 1/4 teaspoon caraway seed
• 1/8 teaspoon pepper
• 1/2 cup swiss cheese, shredded
• fresh thyme sprig (to garnish)

Recipe

• 1 preheat oven to 350°f.
• 2 flatten chicken to 1/8" thick.
• 3 place 1 slice corned beef on each piece of chicken.
• 4 spread evenly with mustard and top evenly with sauerkraut.
• 5 fold in sides of each piece of chicken; roll up, and secure with a wooden pick.
• 6 place chicken, seam side down in an 11"x7"x2" baking dish.
• 7 sprinkle with paprika.
• 8 cover dish with aluminum foil, and bake for 15 minutes.
• 9 remove foil and bake until chicken is cooked through (10-15 minutes; juices run clear).
• 10 in a saucepan, add milk gradually to the flour, stirring until well blended.
• 11 add bouillon, caraway seeds, and pepper; mix well.
• 12 cook over medium heeat, stirring constantly, until sauce has thickened.
• 13 add cheese, and continue stirring until cheese melts and sauce has thickened again.
• 14 remove picks from chicken and slice each roll into 6 rounds.
• 15 spoon sauce over rounds or serve to the side as a dipping sauce.
• 16 garnish with thyme and serve.