Title: Chicken & Red Cabbage
Categories: Poultry
Yield: 4 Servings
| 4 | c | Finely Shredded Red |
| | | Cabbage |
| 1 | tb | Vinegar |
| 4 | | (4 Oz.) Skinned, Boned |
| | | Chicken Breasts |
| 1 | tb | Low Cal. Oleo |
| 1 | tb | Cornstarch |
| 1 | c | Skim Milk |
| 1 | tb | Fresh Dillweed |
| 1/2 | ts | Chicken Bouillon Granules |
| | | Fresh Dill Sprigs (Opt.) |
Combine Cabbage & Vinegar in Medium Bowl; Toss Gently To Coat.Place in A
Shallow 2 Quart Casserole Coated With Cooking Spray. Arrange Chicken Over
Cabbage With Thickest Portions Towards Outsideand Cover With Plastic Wrap,
Turning Back 1 Corner To Vent. Microwave At High 8 Min.. Let Stand Covered
5 Min. Melt Oleo in A 2 Cup Glass Measure. Add Milk, Cornstarch, Dillweed
& Bouillon Granules; Stir Well. Microwave At High 3-4 Min. OR Until
Thickened, Stirring After 2 Min. Serve With Cabbage On Bottom, Then Chicken
And Sauce Over Chicken. Garnish With Dill Sprigs.
204 Cal. Per Chicken Breast Half, 1/2 C. Cabbage & 1/4 C. Sauce.
(Fat 5, Chol. 74.)