4 boneless breast of chicken
One head of garlic mashed with a mortar and pastle
Juice of one lemon
1/2 C olive oil
2 heaping tablespoon dried oregano
Salt and pepper to taste
Cut the chicken in cubes. Add all ingredients and mix. Spill into a hot non-stick pan and sautéed to coat each piece. Reduce the heat and allow the chicken and garlic pieces to brown well. Stirring occasionally while still allowing the garlic and chicken to brown well. This dish is done when the garlic is brown and crunchy and each piece of chicken is a caramel brown at least on one side.
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