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We just love the combination of the chicken and hot dogs in our family! When I make mini chicken hot dog rolls, it’ s a timeconsuming albeit tasty dinner, and I tried to develop the same concept with less prep time in this dish. Whadaya know — they liked it even better!
6 tablespoons Heaven & Earth Ketchup
2 and 1/2 tablespoons mustard
1/4 teaspoon garlic powder
6 chicken breasts, pounded thin
3 MealMart Franks or other hot dogs, sliced in half lengthwise
sauerkraut (optional), for serving
Haddar Cucumbers in Brine or other sour pickles (optional), for serving
Preheat oven to 375 degrees. Combine ketchup, mustard, and garlic powder in a mixing bowl. Add chicken and mix to coat. Allow to marinate 20–30 minutes.
Working with one chicken breast at a time, wrap hot dog with chicken and place seam-side down in a baking pan. Place chicken dogs side by side, leaving a bit of space between portions. Spoon remaining marinade over chicken and cover with foil.
Bake for 35 minutes, or until chicken is cooked through. (You can tell if it’s done by piercing the chicken with a fork; if clear juices run out, it’s ready.)
Cut a slit into each bun from the top down, three-quarters of the way through. Remove chicken dogs from oven and insert each one into a bun. Top with additional ketchup, sauerkraut, and/or thinly sliced sour pickles if desired.
Photography: Moishe Wulliger Styling: Renee Muller
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