Recipe By : The Olive Garden.
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade:
1/4 c Olive oil
1/4 c Red wine vinegar
2 ts Sugar
10 ml Garlic -- minced
1 ts Dijon mustard
1/2 ts Salt
1/2 ts Pepper
1/2 ts Dried tarragon
1/2 ts Dried oregano
1 1/2 lb Chicken breasts -- boned,
Skinned -- cut 1x1" squares
Dipping Sauce:
1 c Mayonnaise
2 ts Dijon mustard
1 ts Garlic -- minced
2 ts Dried tarragon
1/2 c Pineapple juice
Vegetables:
3 lg Red bell peppers -- 1/2 x 1"
72 - strips
2 lg Green bell peppers -- 1/2 x 1"
48 - strips
1 lg Yellow onion -- 1/2 x 1"
24 8" bamboo skewers -- soaked in
- the fridge overnight
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 1/4 c per
serving.
Sauce:
Mix all ingredients together just until blended. Chill 1 to 2 hours
to blend flavors. Serve cold.
