Dieters for at least a couple of decades have known to bake chicken breasts buried in sauerkraut at 350 degrees for 45-60 minutes, the baking dish tightly covered. It all turned out tasting twice as good as it sounds. I first heard about baking chicken in sauerkraut from a member of Weight Watchers, so perhaps the idea came from that organization. In moderation, sauerkraut can certainly be enjoyed by most of us. It's worth buying the best you can find.
All recipes direct that the cabbage shreds be snipped through with kitchen shears.
This is extra labor, but the cook will save diners from coping with long strings of sauerkraut in their salad or soup. Remember that sauerkraut is salty, so serve sparingly to those on a sodium- restricted diet. It contains very few calories, just 22 per half-cup. Add eggs one at a time, beating well after each. In another bowl, stir together the flour, baking powder, soda, salt and cocoa.