Argentine Corn Chicken

4 servings



1 Broilier-fryer chicken; (about 2 1/2 lbs) cut-up
Pepper to taste;
1 tablespoon Virgin olive oil;
2 cl Garlic; minced
2 Tomatoes;
1 Bay leaf;
1/4 tablespoon Leaf marjoram;
1 cup 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