1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine, melted
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped onion
1 (4.5 ounce) package chicken tenderloins
1 tablespoon dry sherry wine
1 (8 ounce) jar sauerkraut
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, mix flour, salt, pepper, nutmeg and butter.
Place chicken around the edge of the flour mixture in a single layer. Using a 2 inch round cutter, poke holes in chicken, and insert pieces (about 3 inches) into stuffing.
Place celery and onion around the edge of the flour mixture in a single layer. Using a 2 inch round cutter, poke holes in celery and onion. Using a third piece of celery and onion, poke holes in celery and onion.
In a medium bowl, cream the butter, brown sugar, diced chicken and chicken together until smooth. Mix in sauerkraut.
Place chicken pieces into the baking dish, and pour lemon drizzle over top. Bake uncovered for about 20 minutes, turning occasionally.