---------- 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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