3 cloves garlic, minced
2 teaspoons olive oil
2 tablespoons white wine vinegar
1 pound chopped chicken breast halves
3 skinless, boneless chicken breast halves
4 teaspoons olive oil
1 teaspoon dried oregano
1 clove garlic, minced
2 teaspoons brown sugar
1 teaspoon finely chopped chopped fresh ginger root ginger
1 1/2 teaspoons chopped cardamom
1 teaspoon dried oregano
Boil the garlic and olive oil in a pan of water for 20 minutes, stirring occasionally. Remove garlic cloves and whip the butter in a small bowl. Heat the vinegar and pour over chicken, browning and turning several times and stirring frequently. Allow chicken to cool for a few minutes before jamming in the remaining olive oil, oregano and sugar. Place coated chicken breast halves into the pan with the garlic and olive oil, enough to moisten