Olive Garden Chicken Spiedies
Marinade Ingredients:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tsp granulated sugar
- 10 garlic cloves, minced
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried tarragon
- 1/2 tsp dried oregano
- 1 1/2 lbs chicken breasts, boned, skinned, cut into 1-inch squares
Preparation:
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 wax paper until an even thickness of 3/16 inch overall. Cut the chicken breast meat into 1-inch squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain.
Appetizer Sauce Ingredients:
- 1 cup mayonnaise
- 2 tsp Dijon mustard
- 1 tsp garlic, minced
- 2 tsp dried tarragon
- 1/2 cup pineapple juice
Preparation:
Mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve cold.
Vegetables Ingredients:
- 3 large red bell peppers, cut 1/2 x 1 inch 72 strips
- 2 large green bell peppers, cut 1/2 x 1-inch 48 strips
- 1 large yellow onion, cut 1/2 x 1-inch
- 24 (8-inch) bamboo skewers, soaked in water in the refrigerator overnight
Preparation:
Assemble Spiedies 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, with dipping sauce, about 1/4 cup per serving.
Makes: 4Source:
Submitted by: Recipe Group Member
Date:
