Chicken Diavolo

Name: Chicken Diavolo
Ingredients: 4 large boneless, skinless chicken breasts, flattened; 1/2 c. minced parsley; 1 tsp. lemon-pepper; salt and pepper; 1 (26 oz.) jar Newman's Own Socatori spaghetti sauce; 1 1/2 c. onion-garlic croutons; dash of garlic powder; 3 Tbsp. olive oil; 2 (6 oz.) jars marinated artichoke hearts, drained; 2 Tbsp. fresh lemon juice; 1/2 c. red wine; 1 1/2 c. shredded Mozzarella cheese; croutons; 6 c. cooked pasta or rice

14 ingredients

8 steps

Ingredients

4 large boneless, skinless chicken breasts, flattened
1/2 c. minced parsley
1 tsp. lemon-pepper
salt and pepper
1 (26 oz.) jar Newman's Own Socatori spaghetti sauce
1 1/2 c. onion-garlic croutons
dash of garlic powder
3 Tbsp. olive oil
2 (6 oz.) jars marinated artichoke hearts, drained
2 Tbsp. fresh lemon juice
1/2 c. red wine
1 1/2 c. shredded Mozzarella cheese
croutons
6 c. cooked pasta or rice

Directions

1

Sprinkle chicken with parsley, lemon pepper, salt and garlic powder.
2

Roll up each breast, seasoned side in; secure with toothpicks.
3

Heat olive oil in large skillet; add chicken and cook until golden brown.
4

Remove chicken and drain on paper towels. Place chicken in 9 x 13-inch casserole.
5

Remove toothpicks. Sprinkle artichoke hearts with lemon juice.
6

Place in casserole around chicken pieces.
7

Combine wine with spaghetti sauce and pour over chicken and artichokes.
8

Sprinkle cheese evenly over top.