Sauerkraut Stuffed Mustard Chicken Breasts

• 1 cup sauerkraut
• 1 teaspoon caraway seed
• Kosher salt
• Freshly ground black pepper
• 4 (6-ounce) boneless, skinless chicken breasts
• 1/4 cup Dijon mustard

1. In a bowl, stir together the sauerkraut and caraway seed.
2. Season to taste with salt and pepper.
3. Place each chicken breast, smooth-side-up, on a work surface.
4. Place the palm of one hand on top of one breast, then insert a pairing knife to make a length-wise pocket in each breast.
5. Divide the sauerkraut filling between the breasts, stuffing them full.
6. Season the chicken all over with 3/4 teaspoon salt and 1/2 teaspoon pepper, then spread the mustard evenly over the tops of the breasts.
7. Preheat the oven to 425F.
8. Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 30 minutes.
9. Let stand 5 minutes before slicing and serving.

sauerkraut, caraway seed, kosher salt, freshly ground black pepper, chicken breasts, dijon mustard

Taken from www.foodandwine.com/recipes/sauerkraut-stuffed-mustard-chicken-breasts (may not work)