Best Olive Garden Chicken Speidies Recipes

CHICKEN SPIEDINO - SPIEDIES - SPEEDIES

Steps:

• 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.

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.

SPIEDIES

Steps:

• Place the cubed chicken into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days, shaking the container to turn the meat every 6 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers.
• Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C). Be careful not to overcook or the meat will be very dry. Serve the grilled meat on Italian bread or hot dog rolls.