Argentine corn chicken
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Argentine corn chicken
  Corn    Chicken    Diabetic    Poultry  
Last updated 6/12/2012 12:55:14 AM. Recipe ID 17131. Report a problem with this recipe.
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      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:
       27 g  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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Recipe ID 17131 (Apr 03, 2005)

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