CHICKEN And RED CABBAGE

06.11.2008 | Author: Cook | Posted in Chicken
Find out how to cook CHICKEN And RED CABBAGE in
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CHICKEN And RED CABBAGE


Servings: 4
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.)
    •

Combine Cabbage and 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 Outsideand 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
and 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 and 1/4 C. Sauce.
(Fat 5, Chol. 74.)

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