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

 * 1) Remove skin from chicken.
 * 2) Season with salt and pepper.
 * 3) In a large non-stick pan skillet, heat oil and cook chicken until tender, turning (15 to 20 minutes).
 * 4) Remove from skillet and keep warn.
 * 5) Sauté onion and garlic in skillet.
 * 6) Add tomatoes, bay leaf and marjoram; simmer 10 minutes.
 * 7) Add corn and chicken; heat through, mix well with the sauce.
 * 8) 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