Hungarian Baked Chicken

Chicken Recipes 'To-Go'

Baked Chicken Recipes

Ingredients:

1/4 cup (1/2 stick) butter
3 skinless, boneless chicken breasts,, cut into halves
1 paprika
1 small head green cabbage (about 1/2 lb.),, cored and cut in

Instructions:

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

Servings: 6

 

 

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.



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Hungarian Baked Chicken Recipe provided by Recipes To-Go

 

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“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fance dress ball?”
" Marcel Boulestin (1878-1943)"