Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Finely Shredded Red |
| \N \N | Cabbage |
| 1 tablespoon | Vinegar |
| 4 \N | (4 Oz.) Skinned, Boned |
| \N \N | Chicken Breasts |
| 1 tablespoon | Low Cal. Oleo |
| \N \N | (Fat 5, Chol. 74.) |
| 1 tablespoon | Cornstarch |
| 1 cup | Skim Milk |
| 1 tablespoon | Fresh Dillweed |
| ½ teaspoon | Chicken Bouillon Granules |
| \N \N | 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, ½ C. Cabbage & ¼ C. Sauce.