1 c. green cabbage, shredded
1 green onion, minced
1/4 c. celery, thinly sliced
1 tsp. soy sauce
1/8 tsp. ground ginger

In small bowl, mix cabbage and next 4 ingredients, set aside. 1 envelope chicken flavored bouillon 1/2 c. water

Cut each chicken breast in half lengthwise. Place each chicken piece between two sheets of waxed paper. With mallet, pound chicken pieces to about 1/4 inch thickness. Sprinkle lightly with salt and pepper. Top each piece with 1/4 of cabbage mixture. From a narrow end, roll up, jelly-roll fashion; fasten with toothpicks. Place in 10 x 6 inch baking dish. (Spray with Pam.) Sprinkle with chicken bouillon; pour water over top; cover dish with foil. Bake at 350 degrees for 30 minutes. Remove foil, baste with juices. Continue baking 10 minutes longer or until chicken is tender.

To serve, discard toothpicks; spoon juices over chicken. Use a bouillon cube dissolved in the water if envelopes are not available.