Olive Garden Chicken Spiedies Source: Olive Garden 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,     skinned, cut into 1-inch squares 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. Appetizer 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 in the refrigerator overnight 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.