1 C. shredded Cabbage
1 green onion minced
1/4 C. thinly sliced celery
1 t. soy sauce
1/8 t. ground ginger
2 skinless boneless chicken breast halves
salt and pepper to taste
1 chicken bouillon cube
1/2 C. boiling water
Combine cabbage, onion, celery, soy sauce and ginger in a small bowl.
Cut chicken breasts in half lengthwise. Pound to 1/4 inch thick. Season with salt and pepper.
Place 1/4 of cabbage mixture on each piece. Roll up, jelly-roll style and secure with toothpicks. Place in a baking dish.
Dissolve bouillon in boiling water and pour over the chicken breasts.
Bake, covered at 350° F. for 30 minutes. Remove foil and bake for another 15 minutes.
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