Recipe

The Devil Made Me Do It Chicken Recipe


The Devil Made Me Do It Chicken Recipe Chefmeow / All my dishes
1 year, 2 months ago
THE DEVIL MADE ME DO IT CHICKEN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Reagan Estate in Oak Cliff, Texas in 1986.
Prep:10m Cook:45m Servings:6

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Ingredients
  • 6 large chicken breast halves boned, skinned and slightly flattened with a meat mallet
  • 1/2 cup finely minced fresh parsley
  • 1 teaspoon lemon pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 18 ounces marinated artichoke hearts
  • 1 tablespoon fresh lemon juice
  • 26 ounce jar hot salsa
  • 1/2 cup red wine
  • 1-1/2 cups shredded mozzarella cheese
  • 1-1/2 cups onion garlic flavored croutons
  • 1 tablespoon olive oil
  • 6 cups cooked pasta

Directions
  1. Preheat oven to 350 then sprinkle chicken with parsley, lemon pepper, salt and garlic powder.
  2. Roll each breast seasoned side in then secure with wooden toothpicks.
  3. In large skillet sauté chicken in 3 tablespoons olive oil until golden brown.
  4. Remove from pan with tongs and place in a rectangular casserole dish removing toothpicks.
  5. Drain artichoke hearts then sprinkle with lemon juice and distribute among rolled chicken.
  6. Combine salsa with wine and pour over chicken and artichokes.
  7. Spread mozzarella cheese evenly over top.
  8. Toss croutons with olive oil and sprinkle on top of chicken.
  9. Bake 40 minutes until golden brown and bubbly.
  10. While casserole is baking, prepare pasta and serve with bread and tossed salad.

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