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Title: Hungarian Baked Chicken
Yield:6 servings
Category:Poultry, Hungarian
Rating:
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1/4 c (1/2 stick) butter 1 sm Head green cabbage (about
3 Skinless, boneless chicken -1/2 lb.), cored and cut
-breasts, cut into halves -into
Paprika

1 small head green cabbage (about 1/2 lb.), cored and cut into 1/2
inch-thick slices Salt, to taste Freshly ground black pepper, to taste 2
red cooking apples, cored and sliced 1 medium onion, thinly sliced 1 tsp.
granulated sugar 1 1/2 cups shredded Swiss cheese

In a large skillet that has a cover, melt butter over medium heat. Dust
chicken lightly with paprika. Brown chicken on both sides in melted butter.
Cover; reduce heat. Cook chicken 30 minutes. Meanwhile, place cabbage
slices on bottom of buttered 13-by-9-inch baking dish. Sprinkle with salt
and pepper. Cover dish with aluminum foil. Bake in a preheated 375-degree
oven 20 minutes, or until cabbage is almost tender. Remove cabbage from
oven; uncover. Arrange apple and onion over cabbage. Sprinkle with sugar.
Place chicken pieces over top. Cover with foil. Bake an additional 25-30
minutes, or until cabbage and chicken are tender. Remove from oven;
uncover. Sprinkle with cheese. Return to oven just until cheese melts,
about 5 minutes.

Yield: 6 servings, about 360 calories each.

Note: I substituted the following: Margarine for butter, Sweet-n-Low for
sugar, and No-fat Swiss cheese for the regular cheese. - F. Mueller

Recipe by Louise Holloway, What's Cooking - St. Louis Post-Diapatch,
Monday, Sept. 27, 1993

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