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Chicken Reuben Rolls With Caraway Cheese Sauce

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“For a healthier version use skim milk & reduced-fat Swiss in the sauce.”

Ingredients Nutrition


  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.

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