Yield: 6 servings
|-----waldine van geffen vghc|
|¼ cup||Olive oil|
|¼ cup||Red wine vinegar|
|1 teaspoon||Dijon mustard|
|½ teaspoon||Dried tarragon|
|½ teaspoon||Dried oregano|
|1½ pounds||Chicken breasts; bone, skin cut 1x1" squares|
|2 teaspoons||Dijon mustard|
|1 teaspoon||Garlic; mince|
|2 teaspoons||Dried tarragon|
|½ cup||Pineapple juice|
|3 larges||Red bell peppers; 1/2x1" 72 strips|
|2 larges||Green bell peppers; 1/2x1" 48 strips|
|1 large||Yellow onion; 1/2x1"; 96 strips|
|24||8" bamboo skewers; soak in the fridge over-night.|
MARINADE-Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breast between sheets of waxed peper until an even thickness of 3/16" overall. Cut the chicken breast meat into 1" squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain.
SPIEDIES-Assemble in the following order: red bell pepper, onion, chicken (folded into "C" shape on the skewer), green bell pepper, onion, chicken, alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer. Spread the skewered items out on each skewer, so they will cook quickly. Place the Spiedies on a grill or a griddle and cook approximately 1 minute per side, turning 4 times. Adjust the timing according to your equipment's heat output. Serve immediately, 4 per quest, with dipping sauce, about ¼ c per serving.
SAUCE-Mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve cold. Source: The Olive Garden.