Chicken & red cabbage

Yield: 4 servings

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

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