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CHICKEN & RED CABBAGE

Category:    Chicken
Yield:4 servings
 
      4 c  Finely Shredded Red                 1 tb Cornstarch
           Cabbage                             1 c  Skim Milk
      1 tb Vinegar                             1 tb Fresh Dillweed
      4    (4 Oz.) Skinned, Boned            1/2 ts Chicken Bouillon Granules
           Chicken Breasts                          Fresh Dill Sprigs (Opt.)
      1 tb Low Cal. Oleo                  
 
  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.)
 

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