Recipe: Hungarian Baked Chicken

Hungarian Baked Chicken
Recipe by Louise Holloway, What's Cooking - St. Louis Post-Diapatch, Monday, Sept. 27, 1993
(6 servings)

1/4 c (1/2 stick) butter
3 Skinless, boneless chicken breasts, cut into halves
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.