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Ingredientes
- 4 c. Finely Shredded Red Cabbage
- 1 Tbsp. Vinegar
- 4 x (4 Ounce.) Skinned, Boned Chicken Breasts
- 1 Tbsp. Low Cal. Oleo
- 1 Tbsp. Cornstarch
- 1 c. Skim Lowfat milk
- 1 Tbsp. Fresh Dillweed
- 1/2 tsp Chicken Bouillon Granules Fresh Dill Sprigs (Opt.)
Direcciones
- Combine Cabbage & Vinegar in Medium Bowl; Toss Gently To Coat.Place in A Shallow 2 Qt 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 Minutes.. Let Stand Covered 5 Minutes. Heat Oleo in A 2 C. Glass Measure. Add in Lowfat milk, Cornstarch, Dillweed & Bouillon Granules; Stir Well. Microwave At High 3-4 Minutes. Or possibly Till Thickened, Stirring After 2 Minutes. Serve With Cabbage On Bottom, Then Chicken And Sauce Over Chicken. Garnish With Dill Sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 4 servings | |
| Calories 151 | |
| Calories from Fat 34 | 23% |
| Total Fat 3.88g | 5% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.54g | |
| Cholesterol 44mg | 15% |
| Sodium 121mg | 5% |
| Potassium 408mg | 12% |
| Total Carbs 8.61g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.93g | 3% |
| Protein 19.98g | 32% |
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