• Prep Time:
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  • Serves: 4 Servings

Chicken and Red Cabbage

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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 & 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 Outside and 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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