Chinese Chicken


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


  1. Combine cabbage, onion, celery, soy sauce and ginger in a small bowl.
  2. Cut chicken breasts in half lengthwise. Pound to 1/4 inch thick.
  3. Season with salt and pepper.
  4. Place 1/4 of cabbage mixture on each piece. Roll up jellyroll style and secure with wooden picks. Place in a baking dish.
  5. Dissolve bouillon in boiling water and pour over the chicken breasts.
  6. Bake, covered with aluminum foil, at 350 degrees F for 30 minutes.
  7. Remove foil and bake for another 15 minutes.

Serves 2.

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