Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes

Name: Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 carrot, peeled and coarsely grated; 1 teaspoon coarse salt, plus more for cooking water; 473 milliliters unsweetened cornflakes, chopped (not ground) in food processor; 1 Tbsp cornstarch; 2 larges egg whites, lightly beaten; 2 Tbsps minced fresh chives; 227 grams large (about idaho potato, peeled and cut into 1-inch cubes; 2 Tbsps milk, plus 1/2 cup low-fat (1 percent); 2 Tbsps extra-virgin olive oil; 1 teaspoons freshly ground pepper; 1 small red cabbage, cored and very thinly sliced; 1 mediums rutabaga, peeled and cut into 3/4-inch cubes; 1 teaspoons sugar; 2 teaspoons distilled white vinegar

This recipe serves 4. If 100 cents per serving falls in your budget, Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes might be an outstanding vegetarian recipe to try. One portion of this dish contains around 8g of protein, 8g of fat, and a total of 269 calories. It is perfect for The Fourth Of July. Head to the store and pick up idaho potato, distilled vinegar, cornflakes, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.