1 1/2 tablespoons olive oil
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon finely chopped fresh thyme
1 clove garlic, minced
brown sugar, divided
4 teaspoons lemon juice
1 cup chopped fresh parsley
1/8 cup olive oil
1 (8 ounce) package shredded Monterey Jack cheese
Heat olive oil in large skillet over medium heat. Saute chicken in olive oil for 5 minutes; remove and set aside.
Heat the 1 teaspoon of minced garlic in olive oil in a medium saucepan over medium heat. Stir in thyme and lightly toast garlic. Combine all remaining garlic and parsley in a small bowl; mix well and set aside. Heat 2 tablespoons olive oil in another large skillet over medium heat. Saute chicken over medium heat until golden, then pour in oil and cook 1 minute. Remove chicken from skillet and dice; scoop chicken into meat mixture and cook 1 minute more.
Mix together all remaining garlic and parsley; stir in lemon juice and 3 tablespoons olive oil. Pour egg mixture into skillet with chicken; heat over medium heat, stirring frequently, until mixture reaches desired color (approx. 1/2 inch thick). Season with Monterey Jack cheese and cook 1 minute more. Serve chicken with napkins; serve.
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