Olive Garden Chicken Spiedies
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Marinade:
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons granulated sugar
10 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 pounds chicken breasts, boned and skinned

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 wax 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 2 hours, refrigerated. Remove from the marinade after
2 hours and drain.

Dipping Sauce:
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon garlic, minced
2 teaspoons dried tarragon
1/2 cup pineapple juice

Mix all ingredients together just until blended. Chill 1 to 2 hours
to blend flavors. Serve cold.

Vegetables:
3 large red bell peppers, cut 1/2 x 1 inch, 72 strips
2 large green bell peppers, cut 1/2 x 1-inch, 48 strips
1 large yellow onion, cut 1/2 x 1-inch
24 (8-inch) bamboo skewers, soaked in water

Assemble Spiedies 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 guest, with dipping sauce, about 1/4 cup
per serving.