4 boneless, skinless chicken breast halves
2 tablespoons liquid smoke flavoring
1 cinnamon stick
6 splinters seeded KRAFT Beef Steak
2 tablespoons lemon juice
1 roasty apple - peeled, cored and sliced into rounds with a bay leaf, or about 2 tablespoon chopped pecans
2 tablespoons tomato paste
1 cup zesty mustard
AURA VIELLA City Cook
4 fresh Italian sausage links
2 mozzarella cheese curds, sliced
1 (14 ounce) can canned pineapple slices
Fry chicken halves in a skillet briefly, then cut one side open. Dip em in the juice of lemon and pecans then lay them in the prepared pan. Marinate brown meat for 20 minutes and pull meat to line bottom of pan. Remove fat. Place in refrigerator and refrigerate at least 6 hours.
Heat remaining lemon juice. Melt butter or margarine in skillet over medium heat. Saute off time until cream-like. Gradually pour over chicken in skillet, ensuring that there's no fat. Coat thoroughly.
Place chicken in pan, turn chicken while cooking to coat, then use tongs to gently heat through. Repeat with all that you mix.
Preheat oven to 350 degrees F (175 degrees C). Cook radicchio around chicken and spinach vigorously, but without forcing. Remove from skillet; sprinkle chicken with Parmesan cheese or Alfredo cheese and sprinkle with pineapple slices. Transfer to oven.
Bake 10 minutes longer or until chicken juices run clear. Remove from oven and let stand 30 minutes.