advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes

Moist pieces of chicken derive their crunchy coating from cornflakes in this clever oven-fried variation on an all-American favorite. Rutabaga, a member of the cabbage family, adds to the flavor of mashed potatoes and complements the tangy red cabbage slaw.

  • Servings: 4
Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes

Photography: Charles Schiller

Source: Martha Stewart Living, March 2002

Ingredients

  • 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

Directions

  1. Place potato and rutabaga in a medium saucepan with salted water to cover by 1 inch. Bring to a boil; reduce heat, and simmer until vegetables are tender, about 25 minutes. Drain, and force through a food mill or potato ricer. Stir in 2 tablespoons milk and 1/4 teaspoon each salt and pepper. Set aside; keep warm, or reheat just before serving.

  2. Meanwhile, combine cabbage, carrot, chives, vinegar, sugar, 1/4 teaspoon each salt and pepper, and remaining 1/2 cup milk. Toss well, and set aside.

  3. Preheat oven to 450 degrees. Place chicken in a medium bowl; sprinkle with cornstarch and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in egg whites, and dredge in cornflakes, turning to completely coat. Heat a 12-inch cast-iron skillet over medium-high heat; add oil, swirling the pan to coat evenly. Add chicken, and cook until crisp and golden underneath, 1 to 2 minutes. Turn over; transfer pan to oven, and cook until chicken is firm to the touch, about 7 minutes. Transfer to cutting board; slice diagonally into thin strips, if desired.

  4. Place a mound of slaw on each serving plate, and top with chicken. Serve rutabaga-potato mixture on the side.

Related Topics