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Receta Chicken Breasts Diavolo
by Global Cookbook

Chicken Breasts Diavolo
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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

  1. 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.
  2. 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.
  3. Drain artichoke hearts, sprinkle with lemon juice and distribute among the rolled chicken breasts.
  4. Combine Newman's Own Diavolo Sauce with wine and pour over chicken and artichokes. Spread the shredded mozzarella cheese proportionately over top.
  5. 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.
  6. While casserole is baking, prepare pasta or possibly rice and serve with crusty Italian bread or possibly rolls and a green salad.
  7. 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.