Argentine corn chicken

1. Renove skin from chicken.
2. Seasoni with salt and pepper.
3. In a large non-stick pan skillet, heat oil and cook chicken until tender, turning.
4. 15 to 20 minutes.
5. Remove from skillet and keep warn.
6. Sautei onion and garlic in skillet.
7. Add tomatoes, bay leaf and narhiran; simmer 10 minutes.
8. Add corn and chicken; heat through, mix well with the sauce.
9. 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.