Chinese Chicken

Chinese Chicken

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.

Serves 2.


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