Chicken Diavolo

• 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

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.

chicken breasts, parsley, lemonpepper, salt, newmans own, oniongarlic, garlic, olive oil, lemon juice, red wine, mozzarella cheese, croutons, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=508326 (may not work)