Cornflake Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes

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
• ½ medium rutabaga, peeled and cut into ¾-inch cubes
• 1 teaspoon coarse salt, plus more for cooking water
• 2 tablespoons milk, plus ½ cup low-fat (1 percent)
• ¾ 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
• ½ teaspoon sugar

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