Argentine Corn Chicken

---------- Recipe via Meal-Master (tm) v8.02

Title: ARGENTINE CORN CHICKEN
Categories: Diabetic, Poultry, Main dish
Yield: 4 servings

1 Broilier-fryer chicken;
-(about 2 1/2 lbs) cut-up
Pepper to taste;
1 tb Virgin olive oil;
2 cl Garlic; minced
2 Tomatoes;
1 Bay leaf;
1/4 ts Leaf marjoram;
1 c Frozen whole-kernel corn;
-thawed

Renove skin from chicken. Season with salt and
pepper. In a large non-stick pan skillet, heat oil
and cook chicken until tender, turning. 15 to 20
minutes. Remove from skillet and keep warn. Saute
onion and garlic in skillet. Add tomatoes, bay leaf
and narhiran; simmer 10 minutes. Add corn and chicken;
heat through, mix well with the sauce. Serve this dish
with "Bell Pepper Salad" (also in this file)

Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES +
1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL:
246; CHO: 75mg; CAR: 18g; PRO: 27g SOD: 138mg; FAT:
10g;

Souce: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her
Meal-Master

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