Chicken & Red Cabbagechicken breast 4 cup finely shredded red 1 cabbage 1 tablespoon vinegar 4 (4 oz.) skinned, boned 1 chicken breasts 1 tablespoon low cal. oleo 1 tablespoon cornstarch 1 cup skim milk 1 tablespoon fresh dillweed 1/2 teaspoon chicken bouillon granules 1 fresh dill sprigs (opt.) 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 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 & 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.) |
