Olive Garden Chicken Speidies Recipes

OLIVE GARDEN CHICKEN SPEIDIES

Olive Garden Chicken Speidies image

Provided by recipehoarder

Time 5h

Yield 6

Number Of Ingredients 21

Ingredients

Chicken Marinade
1/4 cup pure olive oil
1/4 cup red wine vinegar
2 teaspoons granulated sugar
1 clove garlic, crushed or minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 pound skinless, boneless chicken breast meat, cut into 1 inch by 1 inch squares
Spiedies Appetizer Sauce
1 cup mayonnaise
2 teaspoons dried tarragon
2 teaspoons Dijon mustard
1/2 cup pineapple juice
1 teaspoon garlic, finely chopped
Assembly
3 large red bell peppers, cut into 1/2 inch by 1 inch strips
2 large green bell peppers, cut into 1/2 inch by 1 inch strips
1 large yellow onion, cut into 1/2 inch by 1 inch strips

Steps:

For Chicken Marinade: 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. Soak 8-inch long bamboo skewers in water in the refrigerator overnight. For Spiedies Appetizer Sauce: Mix all ingredients together just until blended. Chill 1-2 hours to blend flavors. Serve cold. For Assembly: 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. 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.

OLIVE GARDEN CHICKEN SPEIDIES

Olive Garden Chicken Speidies image

Make and share this Olive Garden Chicken Speidies recipe from Food.com.

Provided by Kerena

Categories Chicken Breast

Time 50m

Yield 28 Speidies, 7 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
1 garlic clove, crushed or minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 lbs boneless skinless chicken breasts
1 cup mayonnaise
2 teaspoons dried tarragon
2 teaspoons Dijon mustard
1/2 cup pineapple juice
1 teaspoon garlic, finely chopped
3 large red bell peppers, cut into 1/2-inch by 1-inch strips
2 large green bell peppers, cut into 1/2-inch by 1-inch strips
1 large yellow onion, cut into 1/2-inch by 1-inch strips
28 bamboo skewers, 8-inch long, soaked in water in the refrigerator overnight

Steps:

To make the chicken 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 breasts between sheets of waxed paper until an even thickness of 3/16" overall. Cut the chicken into 1" squares and add to the marinade, covering completely. Allow to marinade for 2 hours, refrigerated. Remove from marinade after 2 hours and drain.
To make appetizer sauce - Mix all ingredients together just until blended. Chill 1-2 hours to blend flavors. Serve cold.
Assembly of speidies - Wash the bell peppers and cut into specified sizes to ensure proper cooking. Cut the onions into specified sizes and separate them into individual layers. Assembe speidies in the following order: red bell pepper, onion, chicken (fold into a C shape on the skewer), green bell pepper, onion, chicken (C shape) 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.
Grilling the speidies - Place the speidies on the grill or griddle and cook approxiamtely 1 minute per side, turning 4 times to cook each side. Adjust the cooking time according to your equipments heat output.
Serve immediately with dipping sauce about 1/4 c per serving.
1 serving is 4 skewers.

Nutrition Facts : Calories 370.7, Fat 21.9, SaturatedFat 3.3, Cholesterol 71, Sodium 548.8, Carbohydrate 20.8, Fiber 2.9, Sugar 10.1, Protein 22.7

CHICKEN SPIEDINO - SPIEDIES - SPEEDIES

Chicken Spiedino - Spiedies - Speedies image

Posted in response to a forum discussion courtesy of Olive Garden. Marinating time not included in prep time.

Provided by Molly53

Categories Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 lbs boneless skinless chicken breasts
3 large red bell peppers
2 large green bell peppers
1 large yellow onion
24 8-inch bamboo skewers, soaked in water in the refrigerator overnight
1/4 cup pure olive oil
1/4 cup red wine vinegar
2 teaspoons granulated sugar
1 clove garlic, crushed or minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 cup mayonnaise
2 teaspoons dried tarragon
2 teaspoons Dijon mustard
1/2 cup pineapple juice
1 teaspoon garlic, finely chopped

Steps:

For the dipping sauce:.
Mix all ingredients together just until blended.
Chill 1-2 hours to blend flavors.
For the marinade:.
Whirl in blender and chill until needed.
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 marinade, covering completely.
Allow to marinate for two hours, refrigerated.
Remove from the marinade after two hours and drain and discard marinade.
While the chicken is marinating, wash the bell peppers and cut into one-half by one inch pieces, to ensure proper cooking.
Cut the onions into half-inch by one inch pieces and separated into individual layers.
Assemble the Spiedies in the following order: red bell pepper, onion, chicken (folded into C shape 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 evenly and quickly.
Place the Spiedies on a grill or a griddle and cook approximately one minute per side, turning four times.
Serve immediately with Spiedino (Spiedies) dipping sauce, about 1/4 cup per serving.

Nutrition Facts : Calories 422.4, Fat 24, SaturatedFat 3.6, Cholesterol 76, Sodium 579.4, Carbohydrate 24.5, Fiber 3.2, Sugar 11.9, Protein 28.5

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