2 pounds skinless, boneless chicken breast halves
2 tablespoons liquid smoke flavoring
1/2 cup diced onion
1/3 cup chopped fresh bell pepper
2 teaspoons mustard
1/2 teaspoon dried rosemary
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1/4 teaspoon dried sage
1 clove garlic, minced
1/4 teaspoon dried Italian seasoning
1 (10 ounce) package romaine lettuce, chopped
Place chicken into a large oven proof dish. Roast 20 minutes or until no longer pink. Remove covers and remove chicken; place on grill, drumsticks facing, about 10 minutes per side.
Heat water to boiling; add chicken, turn, and cook 10 minutes on each side. I like to add water after serving because, if the dish starts to set too quickly, it may be too hot.
Stir the liquid smoke (minus the mustard) off of the chicken, up the sides and roll in the bell pepper, mustard, rosemary, paprika, garlic powder, oregano, salt, paprika, garlic powder, oregano, salt and paprika. Spoon or brush atop chicken and serve and top with lettuce for final touch.