Chicken And Red Cabbage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | c | Finely Shredded Red |
| Cabbage | ||
| 1 | T | Vinegar |
| 4 | 4 Oz. Skinned Boned | |
| Chicken Breasts | ||
| 1 | T | Low Cal. Oleo |
| 1 | T | Cornstarch |
| 1 | c | Skim Milk |
| 1 | T | Fresh Dillweed |
| 1/2 | t | Chicken Bouillon Granules |
| Fresh Dill Sprigs, Opt. |
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. (Fat 5, Chol. 74.) Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Apr 26, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 301
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 93.9mg
Sodium: 269.8mg
Potassium: 723.1mg
Carbohydrates: 18.4g
Fiber: <1g
Sugar: 16.2g
Protein: 37.3g