Olive garden chicken spiedies

Yield: 6 Servings WAL

Ingredients:

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 APPETIZER 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; 1/2x1" --
72 Strips
2 lg Green bell peppers; 1/2x1"
48 Strips
1 lg Yellow onion; 1/2x1" -- 96
24 8" bamboo skewers--soaked in

Instructions:

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. Source: The Olive Garden. Recipe By :