Chicken& Red Cabbage -

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.)

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

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.)