Olive Garden Chicken Spiedies

Recipe Ingredients

		Marinade
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Red wine vinegar
2 teaspoons	10ml	Sugar
10		Garlic - minced
1 teaspoon	5ml	Dijon mustard
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Dried tarragon
1/2 teaspoon	2.5ml	Dried oregano
1 1/2 lbs	681g / 24oz	Chicken breasts; boned - skinned, cut 1x1" squares
		Appetizer sauce
1 cup	237ml	Mayonnaise
2 teaspoons	10ml	Dijon mustard
1 teaspoon	5ml	Garlic - minced
2 teaspoons	10ml	Dried tarragon
1/2 cup	118ml	Pineapple juice
		Vegetables
3		Red bell peppers; 1/2x1" - 72 strips (large)
2		Green bell peppers; 1/2x1" - 48 strips (large)
1		Yellow onion; 1/2x1" - 96 (large)
24		Bamboo skewers--soaked in the
		Fridge overnight

Recipe Instructions

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 paper 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.

Source:
The Olive Garden.

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