Chicken with Cabbage

Start by cutting the cabbages into 6 round slices, 2-finger thick each.

Place them in a baking sheet lined with parchment paper or nonstick paper. Season the cabbage slices with a pinch of salt each and set aside. 

Get the chicken breasts and slice them in half horizontally for a total of 6 cutlets. 

Cover them with plastic wrap and pound them with a mallet to make them flat and more tender. Season with a pinch of salt, black pepper and sweet paprika over each cutlet. 

Rub the spices into each cutlet, so that they fully incorporate into the chicken. Set aside. 

Get the cabbages and spread 1 tablespoon of table cream over each slice. 

Next, get the chicken cutlets and place them on top of each cabbage slice. 

Now, into a bowl, add ½ pack of table cream and the mustard. Mix well until combined. 

Spread the mustard sauce over each cutlet then cut the tomatoes into round slices and place 2 tomato slices on top of each cutlet. 

Cover the baking sheet with aluminum foil, take it to a preheated oven at 200°C (392°F) and let it bake for 30-40 minutes. Baking time may vary depending on the power of your oven.

Remove the aluminum foil and evenly sprinkle the shredded mozzarella cheese over each cutlet. 

Take the baking sheet back into the preheated oven at 200°C (392°F) and leave it there until cheese is fully melted. 

Serve.