OLIVE GARDEN

Chicken Spiedini

COLORFUL VEGETABLES ARE QUICKLY GRILLED WITH PIECES OF CHICKEN BREAST

MARINATED IN GARLICKY OLIVE OIL WITH MUSTARD AND HERBS. SERVED WITH A

CREAMY DIPPING SAUCE THAT CAN ALSO BE USED WITH COOKED SHRIMP OR RAW

VEGGIES.

Spiedini Dipping Sauce 1 cup mayonnaise, regular or reduced calorie 1 / 2 cup pineapple concentrate 2 large cloves garlic, minced

2 teaspoons dried tarragon

2 teaspoons Grey Poupon mustard

1 / 2 teaspoon kosher salt Chicken Marinade

1 teaspoon brown sugar

1 teaspoon kosher salt

1 / 4 cup balsamic vinegar 1 / 4 cup olive oil 2 large cloves garlic, crushed

1 tablespoon Grey Poupon mustard

1 / 2 teaspoon pepper 1 / 2 teaspoon dried oregano 1 / 2 teaspoon dried tarragon

4 (6-ounce) boneless skinless chicken breasts 3 large red bell peppers, seeded

2 large green bell peppers, seeded

1 large sweet onion

2 dozen bamboo skewers, soaked in water

1 teaspoon kosher salt

1 / 2 teaspoon pepper 1 1 / 2 cups Spiedini Dipping Sauce 1. Do ahead: To make the Spiedini Dipping Sauce, whisk together the mayonnaise with the pineapple concentrate. When well blended, whisk in the minced garlic, tarragon, mustard, and salt. Transfer to a ramekin and refrigerate, covered, until ready to use.

2. Prepare the Chicken Marinade by combining the sugar and salt with the balsamic vinegar. Whisk until they are dissolved. Whisk in the remaining