Recipe for Chicken and Red Cabbage 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
4 cup Finely Shredded Red
Cabbage
1 tbl Vinegar
4 x (4 Oz.) Skinned, Boned
Chicken Breasts
1 tbl Low Cal. Oleo
1 tbl Cornstarch
1 cup Skim Milk
1 tbl Fresh Dillweed
1/2 tsp Chicken Bouillon Granules
Instructions:
Instructions: 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.

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