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4 servngs
suggest servings
| 4 | cups | cabbage | shredded |
| 1 | tablespoon | vinegar | |
| 4 | each | chicken breasts | |
| 1 | tablespoon | margarine, non-fat | |
| 1 | tablespoon | cornstarch | |
| 1 | cup | milk, skim | |
| 1 | tablespoon | dill weed | |
| 1/2 | teaspoon | chicken bouillon, powdered |
Combine cabbage and vinegar in a bowl. Toss.
Place in casserole dish, arrange chicken in it. Cover and bake.
Make sauce with remaining ingredients.
Pour over chicken.
Bake for 15 minutes.
Serve.
Very easy and a great way to use up that head of cabbage that seems to always sit in my fridge. Chicken was very moist and cabbage takes on a bit of sweetness. Tasty and nutritious.
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+1
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| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 138mg | 6% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 2.0g | 9% |
| Sugars 6.0g | |
| Protein 30.0g | 60% |
| Vitamin A | 5% | Vitamin C | 56% | |
| Calcium | 14% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
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