0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Dairy Poultry 4 Servings

INGREDIENTS

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.)
(Fat 5, Chol. 74.)

INSTRUCTIONS

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 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.
Posted to MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Apr 26, 98

A Message from our Provider:

“Jesus is my Lifeguard!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?