4 c  Finely Shredded Red

           Cabbage
      1 tb Vinegar

      4    (4 Oz.) Skinned, Boned

           Chicken Breasts
      1 tb Low Cal. Oleo

      1 tb Cornstarch

      1 c  Skim Milk

      1 tb Fresh Dillweed

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

                     (Fat 5, Chol. 74.)