Chinese Chicken


  • 1 cup shredded cabbage
  • 1 scallion, minced
  • 1/4 cup thinly sliced celery
  • 1 tsp soy sauce
  • 1/8 tsp ground ginger
  • 2 skinless boneless chicken breast halves
  • Salt and pepper to taste
  • 1 chicken bouillon cube
  • 1/2 cup boiling water


Combine cabbage, onion, celery, soy sauce and ginger in a small bowl.

Cut chicken breasts in half lengthwise. lbs to 1/4 inch thick. Season with salt and pepper.

Place 1/4 of cabbage mixture on each piece. Roll up jellyroll style and secure with wooden picks. Place in a baking dish.

Dissolve bouillon in boiling water and pour over the chicken breasts.

Bake, covered with aluminum foil, at 350° F for 30 minutes.

Remove foil and bake for another 15 minutes.

Servings: 2
Submitted by: Recipe Group Member

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