Olive garden chicken spiedies

Yield: 6 servings

Measure Ingredient
\N \N -----waldine van geffen vghc
\N \N Marinade
¼ cup Olive oil
¼ cup Red wine vinegar
2 teaspoons Sugar
10 \N Garlic; mince
1 teaspoon Dijon mustard
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Dried tarragon
½ teaspoon Dried oregano
1½ pounds Chicken breasts; bone, skin cut 1x1\" squares
\N \N Appetizer sauce
1 cup Mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Garlic; mince
2 teaspoons Dried tarragon
½ cup Pineapple juice
\N \N Vegetables
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 \N 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.

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