Recipe for Chicken & Red Cabbage


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.

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