Recipe - Argentine Corn Chicken

1 Broilierfryer chicken;
(about 2 One half lbs) cutup
Pepper to taste;
1 tablespoon Virgin olive oil;
2 cl Garlic; minced
2 Tomatoes;
1 Bay leaf;
One fourth teaspoon Leaf marjoram;
1 cup Frozen wholekernel corn;
thawed

Renove skin from chicken. Season with salt and pepper. In a large
nonstick 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:
27 g SOD: 138mg; FAT: 10g;

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip