1 whole chicken (approx. 2 1/2 lbs.)
cut up, pepper to taste
1 tablespoon virgin olive oil
1 clove garlic, minced
2 tomatoes
1 bay leaf
1/4 teaspoon leaf marjoram
1 frozen whole kernel corn, thawed
| | 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.Serves 4. Nutritional Information Per Serving:
calories: 246; cholesterol: 75mg;
carbohydrates: 18g; protein: 27g
sodium: 138mg; fat: 10g Exchanges:
1 starch/bread
1 vegetable
3 Lean Meat
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