1 lb. boneless chicken breasts, skinless, cut into chunks
2 cloves garlic, minced
1/4 tsp. leaf marjoram
pepper, freshly ground, to taste
1 tbsp. canola oil
1/2 medium onion, chopped
10 whole cherry tomatoes
1 large tomato, seeded, chopped
1 bay leaf
1 cup frozen whole-kernel corn, thawed
salt
Instructions
Season chicken lightly with salt and pepper. In a large nonstick skillet, heat oil. Add chicken and cook until tender, turning occasionally to prevent burning. Remove from skillet and set aside; keep warm. Sauté onion and garlic in skillet. Add chopped tomato, bay leaf and marjoram, simmer 10 minutes. Add corn, whole cherry tomatoes and chicken to skillet and heat through, mixing well.
