Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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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