Hungarian baked chicken

1/4 c  (1/2 stick) butter
      3    Skinless, boneless chicken
           -breasts, cut into halves
           Paprika
      1 sm Head green cabbage (about
           -1/2 lb.), cored and cut
           -into
 
  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