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Recipes from Bubbie's Kitchen

Sauerkraut Stuffed Chicken

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Prep time: 15 mins |Cook time: 60 mins |Total time: 75 mins


  • 4 boneless, skinless chicken breasts
  • 2 cups Bubbies Naturally Fermented Sauerkraut, drained, juice reserved
  • 6 slices bacon, cut into 1-inch pieces
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • Salt and pepper


    1. Place the chicken breasts in a bowl and cover with the reserved Bubbies naturally fermented sauerkraut Sauerkraut juice. Cover and refrigerate for at least 8 hours or overnight.
    2. Preheat oven to 350 degrees F.
    3. Heat a large sauté pan over medium heat. Add the bacon and cook until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Discard all but 2 tablespoons of bacon grease. Add the onion to the pan and cook until translucent, about 4-5 minutes. Stir in the naturally fermented sauerkraut and cook for an additional 2 minutes. Remove the pan from the heat and stir in the bacon.
    4. Remove the chicken from the naturally fermented sauerkraut juice and pat dry. Using a meat mallet or the back of a sauté pan, beat the chicken until ½-inch thick.
    5. Add a few heaping tablespoons of the stuffing to one half of each chicken breast. Fold the other half over to cover the naturally fermented sauerkraut mixture. Use 1-2 toothpicks to hold the chicken together.
    6. Heat olive oil in the same pan used to cook the stuffing. Add the stuffed chicken breasts to the pan and cook for 3 minutes on each side. Transfer the pan to the oven and bake for 20-25 minutes, or until the juices run clear and the chicken is cooked through.
    7. Remove the toothpicks and serve immediately.