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Gallery Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes Credit: Charles Schiller Recipe Summary Servings: 4
Ingredients Ingredient Checklist Four 5-ounce boneless, skinless chicken breast halves, trimmed For the Crust 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 For the Vegetables 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 For the Slaw 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...