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Pennsylvania Dutch Chicken Bake

Pennsylvania Dutch Chicken Bake Recipe

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Prep/Cook Time: 60 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
Salt and ground pepper to taste
1/4 cup vegetable oil
1 can (14-16 ounces) sauerkraut, undrained
1 can (14-15 ounces) whole onions, drained
1 tart red apple, unpeeled, sliced or diced
6 dried whole apricots
1/2 cup raisins
1/4 cup brown sugar, to taste


  1. Preheat oven to 350°F.
  2. Remove skin from chicken. Season chicken with salt and pepper. Heat oil in a large, non-stick skillet over medium-high heat, heat oil.
  3. Cook chicken 6 to 8 minutes per side until browned, using a splatter screen.
  4. Meanwhile, in 12 x 9-inch shallow baking dish, mix sauerkraut well with onions, apple, apricots, raisins and brown sugar. Place chicken into sauerkraut mixture.
  5. Cover and bake 30 to 40 minutes, or until chicken is cooked through, and a meat thermometer inserted in thickest part of thigh registers 180°F.

Note

If desired, substitute other fresh or dried fruit in this recipe, such as pears or pitted prunes.

Nutrition facts are based on removal of skin from chicken.


  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 773

  • Total Fat 40g (0%)

  • Saturated Fat 8g (0%)

  • Trans Fat 0g

  • Cholesterol 240mg (0%)

  • Sodium 1541mg (0%)

  • Total Carbohydrate 50g (0%)

  • Dietary Fiber 7g

  • Sugars g

  • Protein 58g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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