Recipe - Chicken And Red Cabbage

4 cup Finely Shredded Red
Cabbage
1 tablespoon Vinegar
4 (4 Oz.) Skinned, Boned
Chicken Breasts
1 tablespoon Low Cal. Oleo
1 tablespoon Cornstarch
1 cup Skim Milk
1 tablespoon Fresh Dillweed
One half 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 Outside and 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 34 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, One half C. Cabbage & One fourth C. Sauce.
(Fat 5, Chol. 74.)
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Apr 26, 98