---------- 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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