4 (4 oz.) boneless chicken breasts
4 tsp. vinegar
2 c. water
1/2 tsp. garlic salt
1 oz. Philadelphia cream cheese per breast
1 head cabbage

Marinate chicken with vinegar, water and garlic salt for 2 hours in refrigerator. Cook breast at 450 degrees for 50 minutes. Remove from oven, slice lengthwise. Fill with cabbage, 1 ounce cream cheese. Bake for additional 20 minutes at 375 degrees.