Chicken Spiedino - Spiedies - Speedies - cooking recipe

Ingredients

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
Spiedino Marinade
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
Spiedino Dipping Sauce
1 cup mayonnaise
2 teaspoons dried tarragon
2 teaspoons Dijon mustard
1/2 cup pineapple juice
1 teaspoon garlic, finely chopped

Preparation

For the dipping sauce:
Mix all ingredients together just until blended.
Chill 1-2 hours to blend flavors.
For the marinade:
Whirl in blender and chill until needed.
Pound the chicken breast between sheets of waxed 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 two hours, refrigerated.
Remove from the marinade after two hours and drain and discard marinade.
While the chicken is marinating, wash the bell peppers and cut into one-half by one inch pieces, to ensure proper cooking.
Cut the onions into half-inch by one inch pieces and separated into individual layers.
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.
Spread the skewered items out on each skewer, so they will cook evenly and quickly.
Place the Spiedies on a grill or a griddle and cook approximately one minute per side, turning four times.
Serve immediately with Spiedino (Spiedies) dipping sauce, about 1/4 cup per serving.