| 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
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