6 large chicken breast halves, boned
skinned and
slightly flattened
½ c. finely minced fresh parsley
1 t. lemon pepper
dash of salt
dash of garlic powder
3 T. olive oil
3 6 oz jars marinated artichoke hearts
1 T. fresh lemon juice
1 26 oz jar Newmans Diavolo sauce
1 ½ c. shredded mozzerella cheese
1 ½ c. onion garlic flavor croutons tossed with 1 T. olive
oil
6 cups cooked pasta
Preheat over 350 degrees. Sprinkle chicken with minced
parsley, lemon pepper, salt and garlic powder.
Roll each breast seasoned side in, secure with wooden toothpicks and
saute in olive oil in a large skillet until golden brown. Remove from pan and place in a 13 by 9
dish. Carefully remove the
toothpicks. Drain artichoke hearts
sprinkle with lemon juice and distribute among the rolled chicken breasts. Pour sauce over chicken and artichokes. Spread shredded cheese evenly over the
top. Sprinkle with crouton mixture as
topping. Bake 30-40 minutes until
golden brown and bubbly. Prepare pasta
while chicken is baking.