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Ingredientes
- (The Devil Made Me Do It)
- 6 lrg chicken breast halves, boned, skinned and slightly flattened with a meat mallet
- 1/2 c. finely chopped fresh parsley
- 1 tsp lemon-pepper spice Dash of salt Dash of garlic pwdr
- 3 Tbsp. extra virgin olive oil
- 3 x (6-oz) jars marinated artichoke hearts
- 1 Tbsp. fresh lemon juice
- 1 x (26-oz) jar Newman's Own Badito Diavolo Sauce
- 1/2 c. red wine, preferably Chianti
- 1 1/2 c. shredded mozzarella cheese
- 1 1/2 c. onion-garlic flavored croutons
- 1 Tbsp. extra virgin olive oil
- 6 c. cooked pasta or possibly rice
Direcciones
- Preheat oven to 350 degrees. Sprinkle chicken breasts with the chopped parsley, lemon-pepper, spice, salt and garlic pwdr. Roll each breast, seasoned-side in, secure with wooden toothpicks.
- In a large skillet, saute/fry the chicken in the 3 Tbsp. of extra virgin olive oil till golden. Remove from pan with tongs and place in a 9 inch by 13 inch casserole dish. Carefully remove toothpicks.
- Drain artichoke hearts, sprinkle with lemon juice and distribute among the rolled chicken breasts.
- Combine Newman's Own Diavolo Sauce with wine and pour over chicken and artichokes. Spread the shredded mozzarella cheese proportionately over top.
- Toss croutons with the 1 Tbsp. of extra virgin olive oil and sprinkle on top of chicken. Bake 30 to 40 min till golden and bubbly.
- While casserole is baking, prepare pasta or possibly rice and serve with crusty Italian bread or possibly rolls and a green salad.
- Note: The recipe calls for Newman's Own Badito Diavolo Sauce, that is very difficult to find. You can substitute Newman's Own Sockarooni Sauce and add in a touch of red pepper, if you like. The cook time for the pasta or possibly rice overlaps the cook time for the chicken.
