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Olive Garden Chicken Spiedies
1/4 C. pure olive oil
1/4 C. red wine vinegar
2 t. granulated sugar
1 clove garlic, crushed or minced
1 t. Dijon mustard
1/2 t. salt
1/2 t. black pepper
1/2 t. dried tarragon
1/2 t. dried oregano
1 1/2 lb. skinless, boneless chicken breast meat, cut into 1 inch by 1 inch squares
Add all ingredients except the chicken to non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breast between sheets of waxed paper until an even thickness of 3/16 inch overall. Cut the chicken breast meat into 1 inch squares and add to the marinate, covering completely. Allow to marinate for two hours, refrigerated. Remove from the marinade after two hours and drain.
Spiedies Appetizer Sauce:
Yields 1 1/2 cups
1 C. mayonnaise
2 t. dried tarragon
2 t. Dijon mustard
1/2 C. pineapple juice
1 t. garlic, finely chopped
Mix all ingredients together just until blended. Chill 1-2 hours to blend flavors. Serve cold.
Assembly of Spiedies
3 large red bell peppers, cut into 1/2 inch by 1 inch strips - 72 strips
2 large green bell peppers, cut into 1/2 inch by 1 inch strips - 48 strips
1 large yellow onion, cut into 1/2 inch by 1 inch strips - 96 strips
24 8 inch bamboo skewers, soaked in water in the refrigerator overnight
Wash the bell peppers and cut into specified sizes, to ensure proper cooking. Cut the onions into specified sizes and separated into individual layers. Assemble the Spiedies in the following order: red bell pepper, onion, chicken (folded into "C" shaped on the skewer), green bell pepper, onion, chicken ("C" shape), alternately, finishing with a red pepper strip after the fourth piece of chicken on each skewer. spread the skewered items out on each skewer, so they will cook quickly.
Grilling the Spiedies
Place the Spiedies on a grill or a griddle and cook approximately one minute per side, turning four times. Adjust the timing according to your equipment's heat output.
Serve immediately with dipping sauce, about 1/4 cup per serving.
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