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Title:Argentine Corn Chicken
Yield:4 servings
Category:Diabetic, Poultry, Main dish
Rating:
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1 Broilier-fryer chicken; 2 Tomatoes;
-(about 2 1/2 lbs) cut-up 1 Bay leaf;
Pepper to taste; 1/4 ts Leaf marjoram;
1 tb Virgin olive oil; 1 c Frozen whole-kernel corn;
2 cl Garlic; minced -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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