Ingrients & Directions


WALDINE VAN GEFFEN
VGHC42A—–
MARINADE
1/4 c Olive oil
1/4 c Red wine vinegar
2 ts Sugar
10 ml Garlic — minced
1 ts 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 1×1″ squares
APPETIZER SAUCE
1 c Mayonnaise
2 ts Dijon mustard
1 ts Garlic — minced
2 ts Dried tarragon
1/2 c Pineapple juice
VEGETABLES
3 lg Red bell peppers; 1/2×1″ —
72 Strips
2 lg Green bell peppers; 1/2×1″
48 Strips
1 lg Yellow onion; 1/2×1″ — 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.

Yields
6 Servings