Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Boned, skinned chicken brst 1/2 ts Dried oregano leaves
3 c Thawed frozen corn 1/4 ts Dried thyme leaves
3/4 c Coarsely chopped onion 3 c Defatted chicken broth
2 tb Water 1 1/2 c 2% or nonfat milk
1 c Diced carrots 1/2 ts Salt
2 tb Finely chopped jalapeno

Cut chicken into 1/2-inch pieces.

Spray large nonstick saucepan with cooking spray; heat over medium
heat until hot. Add chicken; cook and stir about 10 minutes or until
browned and no longer pink in the center. Remove chicken from
saucepan.

Add corn and onion to saucepan; cook and stir about 5 minutes or until
onion is tender. Place 1 cup corn mixture in food processor or
blender. Process until finely chopped, adding water to liquify
mixture; reserve.

Add carrots, jalapeno, oregano, and thyme to saucepan; cook and stir
about 5 minutes or until corn begins to brown. Return chicken to
saucepan. Stir in chicken broth, milk, reserved corn mixutre, and
salt; heat to a boil. Reduce heat to low and simmer, covered, 15 to
20 minutes.

Per serving: 292 calories; 5g fat (14% of calories from fat); 2g
saturated fat; 36g carbohydrate; 29g protein; 65mg cholesterol; 465mg
sodium; 4g fiber; 151 mg calcium; 2mg iron.

Source: Cooking Healthy Chicken Posted by: Pattye Zensen 3/6/94
Submitted By ELIZABETH WOOD On 10-17-95

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