Ingredients

4 C. finely shredded red cabbage
1 Tbsp. vinegar
4 (4-oz. each) skinned, boned chicken breasts
1 Tbsp. margarine
1 Tbsp. cornstarch
1 C. skim milk
1 Tbsp. fresh dill weed
1/2 tsp. chicken bouillon granules
fresh dill sprigs (optional)

Cooking Instructions

Combine cabbage and 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 for 8 minutes. Let stand covered for 5 minutes. Melt margarine in a 2 C. glass measure. Add milk, cornstarch, dill weed and bouillon granules; stir well. Microwave at high for 3-4 minutes or until thickened, stirring after 2 minutes. Serve with cabbage on bottom, then chicken and sauce over chicken. Garnish with dill sprigs.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)