Argentine Corn Chicken

==Description==
Source: Light & Easy Diabetes Cuisine by Betty Marks
==Ingredients==
* 1 broiler-fryer chicken (about 2½ lbs) cut-up
* pepper to taste
* 1 tbsp virgin olive oil
* 2 clove garlic, minced
* 2 tomatoes
* 1 bay leaf
* ¼ tsp leaf marjoram
* 1 cup frozen whole-kernel corn, thawed
==Directions==
# 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.
# Sauté onion and garlic in skillet.
# Add tomatoes, bay leaf and marjoram; simmer 10 minutes.
# Add corn and chicken; heat through, mix well with the sauce.
# Serve this dish with "Bell Pepper Salad".
== Nutritional information ==
Per serving: 
* Calories: 246 | cho: 75mg | car: 18g | pro: 27g | sod: 138mg | fat: 10g
* Food exchanges: 3 low/fat meat | 1 starch/bread | 1 vegetable
Category:Diabetic-friendly Recipes
Category:Argentine Meat Dishes
Category:Chicken Recipes
Category:Corn Recipes
Category:Tomato Recipes
Category:Garlic Recipes
Category:Marjoram Recipes