Title: Olive Garden Chicken Spiedies
Categories: Appetizer Fake
Yield: 6 Servings

		Patdwigans_om@juno.com
		Marinade
1/4	c	Olive oil
1/4	c	Red wine vinegar
2	ts	Sugar
10		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 without skin
		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;
		Cut in 72
2	lg	Green bell peppers;
		Cut in 4
1	lg	Yellow onion;
		Cut in 96 strips
24		8" bamboo skewers;
		Soaked 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 guest, 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:top secret recipes By fatfree-request@fatfree.com on Jun 16, 1997

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