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Chinese Chicken for Two

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

Combine cabbage, onion, celery, soy sauce and ginger in a small bowl. Cut chicken breasts in half lengthwise. Pound 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 degrees F for 30 minutes. Remove foil and bake for another 15 minutes.
Serves 2. 

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