Reuben Stuffed Chicken 

4 boneless, skinless chicken breasts
8 oz. sliced corned beef or pastrami
4 slices Swiss cheese
1 c. sauerkraut, drained
2 tsp. caraway seeds
kosher salt
black pepper
4 tbsp. olive oil

FOR RUSSIAN DRESSING
1/2 c. mayonnaise
3 tbsp. ketchup
2 tbsp. sweet pickled relish
1 tbsp. horseradish
2 tsp. Worcestershire sauce
1/4 tsp. paprika
Kosher salt
Freshly ground black pepper

Preheat oven to 350°.

With a sharp knife, cut a pocket in the thick side of each chicken breast. Fold 1/4 cup of corned beef and 1 slice of cheese and stuff into each chicken breast. Using a fork, add ¼ cup of sauerkraut to each breast pocket. Season the outside of the chicken with caraway seeds, salt and pepper.

Heat olive oil in a large skillet or cast iron pan over medium high heat. Sear chicken breasts in pan for 3 to 4 minutes per side or until golden.

Place the skillet into the oven until chicken reaches an internal temperature of 165°, about 20 minutes. Serve with Russian Dressing.

MAKE RUSSIAN DRESSING

In a medium bowl, stir together the mayonnaise and ketchup until blended. Add remaining ingredients and stir to incorporate. Cover and chill until ready.