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Chicken: Argentine Corn Chicken

Source of Recipe

Light & Easy Diabetes Cuisine by Betty Marks


List of Ingredients

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




Recipe

Remove 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.

Serves 4

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;