Recipe for Olive Garden Chicken Spiedies from the Restaurant section.
Olive Garden Chicken SpiediesSource: Olive Garden 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, 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 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 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.
We hope you enjoy your freshly made Olive Garden Chicken Spiedies. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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