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Associate.com - Share Your Recipe!

Recipe Name: Argentine Corn Chicken Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Broilier-fryer chicken
about 2 1/2 lbs cut-up
pepper to taste
1 Tablespoon(s) Virgin olive oil
2 Garlic, minced
2 Tomatoes
1 Bay leaf
1/4 Teaspoon(s) Leaf marjoram
1 Cup(s) Frozen whole-kernel corn
thawed
Directions:
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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 42
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 103.1mg
Potassium: 185mg
Carbohydrates: 9.7g
Fiber: 1.5g
Sugar: 2.2g
Protein: 1.5g


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