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.