| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Salads, Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Cabbage head,red,small |
| 1 |
|
Chicken breasts,large,whole |
|
|
Salad oil |
|
|
Salt |
| 1/2 |
c |
Mayonnaise |
| 3 |
tb |
Milk |
| 1 |
|
Zucchini,medium,thin sliced |
| 1 |
|
Carrot,shredded,small |
| 1/4 |
ts |
Basil |
INSTRUCTIONS
1. Coarsely slice enough cabbage to make 5 cups, discarding any tough ribs
(reserve remaining cabbage for salad another day).
2. Remove bones and skin from chicken breasts. Cut chicken into bite-sized
pieces.
3. In 12" skillet over medium heat, in 1 tablespoon hot salad oil, cook
sliced cabbage and 1 teaspoon salt, stirring occasionally, until cabbage is
tender. Spoon cabbage into large bowl. Wipe skillet clean.
4. In same skillet over medium-high heat, in 1 tablespoon hot salad oil,
cook chicken and 1/2 teaspoon salt, stirring frequently, until lightly
browned and tender, about 3 minutes. With slotted spoon, remove chicken to
bowl with cabbage.
5. Into drippings remaining in skillet, stir mayonnaise and milk until
smooth; over low heat, heat through, stirring constantly. Pour mayonnaise
mixture over chicken mixture in bowl. Add zucchini, carrot, and basil;
gently toss to mix well.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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