Olive Garden Chicken Spiedies

Olive Garden Chicken Spiedies

Marinade:
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons granulated sugar 10 garlic cloves, 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 pounds chicken breasts, boned and skinned
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.
Dipping Sauce:
1 cup mayonnaise
2 teaspoons Dijon mustard 1 teaspoon garlic, minced 2 teaspoons dried tarragon 1/2 cup 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
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.