Hummous "Dizzy"

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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