6 chicken breast halves, boned, skinned and slightly flattened
½ cup finely chopped fresh parsley
1 tsp lemon-pepper spice
dash each of salt and garlic powder
3 Tbsp olive oil
3 jars marinated artichoke hearts
1 Tbsp fresh lemon juice
1 jar Newman's Own® Fra Diavolo Pasta Sauce
½ cup red wine
1 ½ cups shredded mozzarella cheese
1 ½ cups onion-garlic flavor croutons (toss with 1-Tbsp olive oil)
6 cups cooked pasta or rice
Preheat oven to 350°F. Sprinkle chicken breasts with minced parsley, lemon-pepper spice, salt and garlic powder. Roll each breast, seasoned side in; secure with wooden toothpicks, and sauté in olive oil in large skillet until golden brown. Remove from pan with tongs and place in 9 X 13-inch casserole. Carefully remove toothpicks.
Drain artichoke hearts, sprinkle with lemon juice and distribute among rolled chicken breasts. Combine Newman's Own® Fra Diavolo Spicy Simmer Sauce with wine and pour over chicken and artichokes. Spread the mozzarella cheese evenly over top. Sprinkle with crouton mixture as topping. Bake 30-40 minutes, until golden brown and bubbly.
While casserole is baking, prepare pasta or rice. Spoon chicken breasts over pasta or rice, and serve with crusty Italian bread or rolls, a green salad with Newman's Own®?salad dressing of your choice, and the rest of the bottle of red wine.