6 chicken breasts, skinned and boned
1 tsp. paprika
1 c. dry white wine
2 tbsp. vegetable oil
1 tsp. rosemary, crushed or 1 tsp. dried tarragon
2 cloves garlic, crushed

Cut chicken into 1 1/2 inch cubes and place in large bowl. Add paprika; stir to coat. Combine wine, oil, rosemary OR tarragon and garlic. Pour over chicken. Marinate at least one hour (or overnight). Just before cooking, thread chicken onto meat skewers. Brush with marinade. Grill over coals or on a gas grill, until the center of the meat is no longer pink (10-20 minutes total). Remove from skewers onto a platter and serve.