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* Exported from MasterCook * OLIVE GARDEN CHICKEN SPIEDIES Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Chicken Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- WALDINE VAN GEFFEN VGHC42A----- MARINADE 1/4 c Olive oil 1/4 c Red wine vinegar 2 ts Sugar 10 ml Garlic -- minced 1 t 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 -- boned, Skinned -- cut 1x1″ squares APPETIZER SAUCE 1 c Mayonnaise 2 ts Dijon mustard 1 t Garlic -- minced 2 ts Dried tarragon 1/2 c Pineapple juice VEGETABLES 3 lg Red bell peppers -- 1/2x1″ -- 72 Strips 2 lg Green bell peppers -- 1/2x1″ 48 Strips 1 lg Yellow onion -- 1/2x1″ -- 96 24 8″ bamboo skewers--soaked in The 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 : - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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