In each of 4 7 to 10-inch non-stick saute pans, heat 1/2 tablespoon butter over medium heat until it browns. Place 2 1/2 tablespoons cheese in the center of each pan to form a crepe-like disk, about 4 to 5 inches across. Place the sauerkraut on one, the pickles on another and the chicken on a third. Sprinkle another tablespoon of shredded cheese over each one and press with a spatula. After cooking 3 to 4 minutes, the bottom will be golden brown. Carefully flip with a spatula and cook 3 to 4 minutes on the other side. Transfer to plate covered with paper towels to drain grease and serve.