Chicken & Red Cabbage
Title: Chicken & Red Cabbage
Categories: Chicken
Yield: 4 servings
4 c Finely Shredded Red Cabbage
1 tb
Cornstarch
1 c Skim Milk
1 tb Vinegar
1 tb Fresh Dillweed
4 (4
Oz.) Skinned, Boned Chicken Breasts
1/2 ts Chicken Bouillon
Granules
Fresh Dill Sprigs (Opt.)
1 tb Low Cal. Oleo
Combine Cabbage & Vinegar in Medium Bowl Toss Gently
To Coat.Place in A Shallow 2 Quart Casserole Coated With Cooki
ng 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.)