Cooking Recipe Olive Garden Chicken Spiedies

Recipe Ingredients

WALDINE VAN GEFFEN

VGHC42A-----

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

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

The

Fridge overnight

Directions

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 :

Categories matching this recipe

Chicken ,Copycat ,Vegetables ,Appetizers