1/2 onion, minced
1 teaspoon garlic powder
1 cup water
1 cup shredded cabbage
4 skinless, boneless chicken breast halves
2 eggs, lightly beaten
1 tablespoon milk
1/2 teaspoon salt
Heat bacon grease in large saucepan over medium heat. Add water to skillet, stirring constantly. Mix cabbage, carrot and onion and saute until cabbage is translucent. Add baste while whisking in water and salt. Cook, stirring occasionally, until liquid has reduced to about 1/4 cup. Transfer to disposable 5 cup piping bag.
Place chicken into skillet. Cook over medium heat until lightly browned; drain.