4 Chicken Breasts
Butter (4 squares about a half an inch thick)
In a large Tupperware (several hours before) coat bottom of the container with olive oil, salt and pepper. Add 2-3 tablespoons each of the ginger and garlic. Mix well. Add chicken breasts one at a time, flipping each in the mixture so it is well coated. Refrigerate.
Set oven to 350 and place breasts in a baking dish. Place a square of butter on each piece of chicken and place in oven. Bake for 20-25 min and turn on Broiler to brown top of chicken.
1 head of regular white/green cabbage
1 medium sweet onion
white balsamic vinegar
Chop the cabbage and onion into similar size pieces (about 1/4inch thick and 2 inches long). In a large skillet or wok, add olive oil and 3 Tablespoons of butter. Set to med/high heat and add cabbage and onions, salt and pepper. Cook until tender making sure to stir well. When cabbage is tender and translucent add 2 Tablespoons of white balsamic vinegar, 2 Tablespoons of honey, pecan pieces and let brown. Add 1 tablespoon of soy sauce and cook until cabbage is glazed and soft.