Chicken Breast with Sage & Nutmeg
INGREDIENTS:
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
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.)