CHICKEN AND CABBAGE SOUTH AMERICA STYLE

3 chicken breasts
1 tsp or to taste Spanish paprika

Lemon oil Dressing:
1/4 cup fresh lime juice
salt and pepper to taste
pinch of White Worcestershire Sauce
pinch of sugar
1 tb Dijon mustard
3/4 cup olive oil

6 cups Savoy cabbage shredded in the processor
salt
1 onion sliced
1 red bell pepper julienned
1 green bell pepper julienned
1 carrot, peeled and julienned
2 tb chopped cilantrillo

Garnish:
Green stuffed Olives, sliced
1/2 lb feta cheese, cubed

Preheat oven to 450 F.

Season the chicken breasts with paprika. Roast until done in the oven (about 20 minutes).

Remove from oven, let them cool and thinly shred along the grain. Place in a bowl.

Mix the Dressing ingredients and pour over the shredded chicken; mix well.

Add the cabbage, onion, bell peppers carrot and cilantrillo to the chicken mixture.

Correct the seasonings and serve garnished with the olives and the Feta cheese. Serve with a Potato Gateau.

POTATO GATEAU
Serves 6

3 lbs Idaho potatoes
2 garlic cloves crushed
2 onion, chopped
salt and pepper to taste
1 tsp thyme
3 1/2 cups fresh mozzarella, shredded
1 1/2 lbs tomatoes, sliced
1/2 cup pine nuts
2 tb olive oil

Peel and slice the potatoes. Keep covered with cold water until ready to use.

Preheat oven to 375 F.

Sprinkle the bottom of a round baking dish with the garlic. Cover the bottom with the onion, sprinkle with some salt and thyme. Spread half of the potato slices over the onion.

Sprinkle with 1 cup of shredded cheese and pinch of thyme. Cover with tomato slices. Sprinkle with salt and pepper and remaining thyme. Add another cup of the cheese.

Arrange remaining potato slices on top, overlapping one another. Sprinkle with the remaining cheese, salt and pepper and the pine nuts; dot with the olive oil.

Cover with aluminum foil loosely, for 1 hour. Remove the foil and cook until the surface is barely golden, about 10 more minutes. Remove from oven, let sit for a few minutes and serve.

Servings: 6 or 8