Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Argentine Corn Chicken

Categories:
cooky/bars

1 broilier-fryer chicken; (about 2 1/2 lbs) cut-up
1 pepper to taste
1 tablespoon virgin olive oil
2 centiliter 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. 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

Yield: 4 servings

Click To Bookmark our Site

Home Restaurant Clones Low Carb Homestyle Recipes Shrimp Recipes More Shrimp Favorites

Restaurant Recipes Cajun Recipes Quick and Easy Sourdough Breads 1 Sourdough 2 Drizzle Icing Food Storage Seasonings

KyDomains Web Services

Kathys Korner Substitutes Auctions Free Greetings Tips Contact Us

Disclaimer SiteMap

9691

Since 08/15/06, You Are Visitor Number


	Home-Almanac.com
	Recipe's, Cooking, and More