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Recipe by: krestell
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See below ingredients and instructions of the recipe
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.)
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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