Chicken & Red Cabbage

4 c Finely Shredded Red

Cabbage 1 tb Vinegar

4 (4 Oz.) Skinned, Boned

Breasts 1 tb Low Cal. Oleo

1 tb Cornstarch

1 c Skim Milk

1 tb Fresh Dillweed

1/2 ts 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 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 And Sauce Over . Garnish With Dill Sprigs. 204 Cal. Per Breast Half, 1/2 C. Cabbage & 1/4 C. Sauce.

(Fat 5, Chol. 74.)