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Argentine Corn Chicken
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Ingredients:
1 Broilier-fryer chicken -- (about 2 1/2 lbs) -- cut-up
Pepper to taste
1 tablespoon Virgin olive oil
2 centiliters Garlic -- minced
2 Tomatoes
1 Bay leaf
1/4 teaspoon 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.

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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From: Bev ~~wavin from Wisconsin (Bevrwi)
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* Exported from MasterCook *



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