6 skinless, boneless chicken breast halves
1/2 cup mustard
1 cinnamon stick
1/2 cup KRAFT Sweet & Sour Mix
1 pinch ground nutmeg
1/4 cup lemon juice
1/4 cup orange juice
1/2 teaspoon lemon zest (optional)
2 teaspoons orange zest
1 onion, halved - finely chopped
1 red bell pepper, quartered
1 (10.75 ounce) can condensed cream of mushroom soup
In a large skillet over medium heat, brown chicken breasts on both sides. Remove breasts from skillet, cool, and remove skins. Rinse and pat dry.
Melt mustard and sugar in large bowl. Stir in chicken, chicken, mustard mixture, lemon juice, orange juice, lemon zest and orange zest. Mix well. Store covered in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large skillet over medium heat. Add liquid to skillet by adding water to pan. Cover and simmer over medium heat for 5 to 10 minutes, or until cooked through. Remove chicken from skillet and place in a large sterilized container. Cover and refrigerate for 3 hours or until chicken is cooked through.
Transfer chicken to a 9x13 inch baking dish. Sprinkle with lemon marinade, tomato sauce and orange marinade.
Top chicken with remaining ingredients, tomato sauce, orange marinade and lemon marinade. Cover and arrange chicken over sauce. Broil 5 minutes on each side, turning once, before broiling 5 minutes longer. Serve chicken over sauce at room temperature.