1/2 sm. head cabbage (2 c.)
2 green onions, minced
2 sm. stalks celery, thinly sliced (1/2 c.)
2 tsp. soy sauce
1/4 tsp. ground ginger
4 lg. chicken breasts, skinned & boned
Salt
Pepper
2 env. chicken flavor bouillon
1 c. water

Chop cabbage, add green onions, celery, soy sauce and ground ginger; set aside.

About 1 1/4 hours before serving:

In small bowl, cut each chicken breast lengthwise in half. With mallet or dull edge of French knife, between 2 sheets of waxed paper, pound chicken pieces to about 1/4" thickness. Sprinkle lightly with salt and pepper on one side of each piece. Top each piece with 1/4 of cabbage mixture. From a narrow end, roll each, jelly roll fashion, fasten with toothpicks.

Arrange chicken rolls in baking dish; sprinkle with chicken bouillon; pour water over chicken; cover dish with foil. Bake in 350 degree oven for 30 minutes. Remove foil; continue baking 15 minutes longer until chicken is tender, basting occasionally with pan juices. To serve, discard toothpicks; spoon juices over chicken. Yield: 8 servings.