Olive Garden Chicken Speidies Recipes

OLIVE GARDEN CHICKEN SPEIDIES

Steps:

• To make the chicken 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 breasts between sheets of waxed paper until an even thickness of 3/16" overall. Cut the chicken into 1" squares and add to the marinade, covering completely. Allow to marinade for 2 hours, refrigerated. Remove from marinade after 2 hours and drain.
• To make appetizer sauce - Mix all ingredients together just until blended. Chill 1-2 hours to blend flavors. Serve cold.
• Assembly of speidies - Wash the bell peppers and cut into specified sizes to ensure proper cooking. Cut the onions into specified sizes and separate them into individual layers. Assembe speidies in the following order: red bell pepper, onion, chicken (fold into a C shape on the skewer), green bell pepper, onion, chicken (C shape) 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.
• Grilling the speidies - Place the speidies on the grill or griddle and cook approxiamtely 1 minute per side, turning 4 times to cook each side. Adjust the cooking time according to your equipments heat output.
• Serve immediately with dipping sauce about 1/4 c per serving.
• 1 serving is 4 skewers.

OLIVE GARDEN CHICKEN SPEIDIES

Steps:

• For Chicken Marinade: Add all ingredients except the chicken to non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. 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 marinate, covering completely. Allow to marinate for two hours, refrigerated. Remove from the marinade after two hours and drain. Soak 8-inch long bamboo skewers in water in the refrigerator overnight. For Spiedies Appetizer Sauce: Mix all ingredients together just until blended. Chill 1-2 hours to blend flavors. Serve cold. For Assembly: Wash the bell peppers and cut into specified sizes, to ensure proper cooking. Cut the onions into specified sizes and separated into individual layers. Assemble the Spiedies in the following order: red bell pepper, onion, chicken (folded into C shaped 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 quickly. Place the Spiedies on a grill or a griddle and cook approximately one minute per side, turning four times. Adjust the timing according to your equipment's heat output. Serve immediately with dipping sauce, about 1/4 cup per serving.

CHICKEN GIARDINO (OLIVE GARDEN COPYCAT)

Steps:

• SAUCE PREPARATION:.
• MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
• COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
• ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
• CHICKEN & VEGETABLES PREPARATION:.
• COMBINE all chicken ingredients in a mixing bowl and blend well.
• MARINATE for 30 minutes.
• HEAT a saute pan over medium-high heat. Add 1/4 cup extra virgin olive oil.
• SAUTE chicken strips until internal temperature reaches 165°F.
• ADD all vegetables and saute until cooked through.
• ADD cooked, drained pasta and sauce to saute pan. Stir until pasta is thoroughly coated with sauce.
• TRANSFER to a serving platter and garnish with chopped parsley.