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OLIVE GARDEN'S CHICKEN SPIEDIES
Source: Olive Garden
Marinade
1/4 C. olive oil
1/4 C. 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 lb. chicken breasts, boned,
skinned, cut into 1-inch squares
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
1 C. mayonnaise
2 tsp. Dijon mustard
1 tsp. garlic, minced
2 tsp. dried tarragon
1/2 C. pineapple juice
Mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve cold.
Vegetables
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
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, 4 per guest, with dipping sauce, about 1/4 cup per serving.