This recipe came from the restaurant where Cynthia and I had our first date: The Strawberry Patch in Hermosa Beach, Calif.
1 lb boneless, skinless chicken breasts cut into 1" cubes
3 medium size garlic cloves, finely chopped
1/2 tsp dried thyme
1/4 cup dried or finely chopped fresh parsley
3/4 Tbsp vegetable oil
3/4 Tbsp red wine vinegar salt and pepper to taste
pinch paprika
Cover chicken in oil and vinegar. Marinate, covered in refrigerator at least 4 hours (up to 3-4 days). Keep stirring.
Remove chicken and drain.
In a large skillet over medium heat, heat vegetable oil. Add chicken, salt, pepper and paprika. Saute 3-4 mins. stirring frequently until lightly browned. DO NOT OVERCOOK.
Remove chicken and serve over Hummous.
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