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Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes

See full recipe on: Martha Stewart



Ingredients

Four 5-ounce boneless, skinless chicken breast halves, trimmed
1 tablespoon cornstarch
2 large egg whites, lightly beaten
2 cups unsweetened cornflakes, chopped (not ground) in food processor
2 tablespoons extra-virgin olive oil
1 large (about 8 ounces) idaho potato, peeled and cut into 1-inch cubes
1/2 medium rutabaga, peeled and cut into 3/4-inch cubes
1 teaspoon coarse salt, plus more for cooking water
2 tablespoons milk, plus 1/2 cup low-fat (1 percent)
3/4 teaspoon freshly ground pepper
1 small red cabbage, cored and very thinly sliced
1 carrot, peeled and coarsely grated
2 tablespoons minced fresh chives
2 teaspoons distilled white vinegar
1/2 teaspoon sugar

Nutrition 4 servings

Per Serving % Daily Value
Calories 427
Fat 12g 18%
Carbs 42g 14%
Protein 38g 76%
Fiber 6g 25%
Cholesterol 94mg 31%
Sodium 953mg 39%
     
Fat
Carbs
Protein

Preparation








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