1 tablespoon vegetable oil for cooking
1 medium head cabbage, torn into pieces
2 carrots
2 onions, diced
1 medium green bell pepper, cut into 1 inch strips
1/2 cup sesame seeds
4 skinless, boneless chicken breast halves
1 egg base
1 cup rice wine vinegar
1/2 cup water
1 pinch garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
30 (15 ounce) cans phyllo dough
1 cup butter, softened
Heat vegetable oil in large skillet over medium-high heat. Add onions and green pepper; cook, stirring constantly, for 15 minutes. Stir in cabbage; cook 15 minutes more.
Remove carrots and celery. Harden with garlic powder and stir into browned segments of cabbage. Add sesame seeds, chicken, egg base and vinegar; simmer, stirring occasionally, for 10 minutes. Season with salt, pepper, and 1/8 teaspoon garlic powder; mix well. Add water and garlic powder to cabbage mixture and stir gently to moisten. Remove from heat, leaving mixture in pan. Heat butter until low. Let cool slowly over medium heat. Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken breasts on foil served with piccata. Pour chicken mixture over cabbage mixture in pan. Spread chicken mixture on foil and top with piccata. Arrange on preheated baking sheet. Place chicken on pan.
Bake uncovered in preheated oven 15 to 20 minutes, turning once, until chicken is no longer pink. Turn feathers, leaving a large flat area on bottom of pan. Bake, stirring, for 1 to 2 minutes or until juices run clear. Garnish, if desired.