Olive Garden Chicken Spiedies

           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 1x1" 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; 1/2x1" --
     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.


Yield: 6 Servings