Olive Garden Chicken Spiediesappetizers, chicken, vegetables 1 waldine van geffen VGHC42A----- 1 marinade 1/4 cup olive oil 1/4 cup red wine vinegar 2 teaspoon sugar 10 ml garlic -- minced 1 teaspoon dijon mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried tarragon 1/2 teaspoon dried oregano 1 1/2 lb chicken breasts; boned, 1 skinned -- cut 1x1 squares 1 appetizer sauce 1 cup mayonnaise 2 teaspoon dijon mustard 1 teaspoon garlic -- minced 2 teaspoon dried tarragon 1/2 cup pineapple juice 1 vegetables 3 large red bell peppers; 1/2x1 -- 72 strips 2 large green bell peppers; 1/2x1 48 strips 1 large yellow onion; 1/2x1 -- 96 24 8 bamboo skewers--soaked in 1 the 1 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 : |
