Chicken Spiedino - Spiedies - Speedies

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 for the dipping sauce:.
• 2 mix all ingredients together just until blended.
• 3 chill 1-2 hours to blend flavors.
• 4 for the marinade:.
• 5 whirl in blender and chill until needed.
• 6 pound the chicken breast between sheets of waxed paper until an even thickness of 3/16 inch overall.
• 7 cut the chicken breast meat into 1 inch squares and add to the marinade, covering completely.
• 8 allow to marinate for two hours, refrigerated.
• 9 remove from the marinade after two hours and drain and discard marinade.
• 10 while the chicken is marinating, wash the bell peppers and cut into one-half by one inch pieces, to ensure proper cooking.
• 11 cut the onions into half-inch by one inch pieces and separated into individual layers.
• 12 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.
• 13 spread the skewered items out on each skewer, so they will cook evenly and quickly.
• 14 place the spiedies on a grill or a griddle and cook approximately one minute per side, turning four times.
• 15 serve immediately with spiedino (spiedies) dipping sauce, about 1/4 cup per serving.