Marcia Adams' baked Chicken Reuben

4 whole broiler-fryer chicken breast, halved and boned
1/4 tsp. salt
1/8 tsp. pepper
1 can (16 oz.) sauerkraut
4 slices natural Swiss cheese
1-1/4 cups bottle Thousand Island salad dressing
1 tbls. chopped parsley

Place chicken in a greased baking pan. Sprinkle with salt and pepper.
Drain sauerkraut, pressing out excess liquid.
Place sauerkraut over chicken and top with Swiss cheese.
Pour dressing evenly over cheese.
Cover with foil and bake in a 325° oven for about 1-1/2 hours, or until fork can be inserted into chicken with ease.
Sprinkle with chopped parsley and serve. Makes four servings.

Note: this recipe came from a box of old memorabilia, so I'm not certain whether it was my mother's or grandmother's clipping.