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Chicken & Red Cabbage Recipe
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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.)
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