The Devil Made Me Do It Chicken
From chefmeow 15 years ago
- 45 minutes to make
- Serves 6
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.
Ingredients
- 6 large chicken breast halves boned, skinned and slightly flattened with a meat mallet shopping list
- 1/2 cup finely minced fresh parsley shopping list
- 1 teaspoon lemon pepper shopping list
- 1/8 teaspoon salt shopping list
- 1/8 teaspoon garlic powder shopping list
- 3 tablespoons olive oil shopping list
- 18 ounces marinated artichoke hearts shopping list
- 1 tablespoon fresh lemon juice shopping list
- 26 ounce jar hot salsa shopping list
- 1/2 cup red wine shopping list
- 1-1/2 cups shredded mozzarella cheese shopping list
- 1-1/2 cups onion garlic flavored croutons shopping list
- 1 tablespoon olive oil shopping list
- 6 cups cooked pasta shopping list
How to make it
- Preheat oven to 350 then sprinkle chicken with parsley, lemon pepper, salt and garlic powder.
- Roll each breast seasoned side in then secure with wooden toothpicks.
- In large skillet sauté chicken in 3 tablespoons olive oil until golden brown.
- Remove from pan with tongs and place in a rectangular casserole dish removing toothpicks.
- Drain artichoke hearts then sprinkle with lemon juice and distribute among rolled chicken.
- Combine salsa with wine and pour over chicken and artichokes.
- Spread mozzarella cheese evenly over top.
- Toss croutons with olive oil and sprinkle on top of chicken.
- Bake 40 minutes until golden brown and bubbly.
- While casserole is baking, prepare pasta and serve with bread and tossed salad.
People Who Like This Dish 1
- lovemybirds Dayton, OH
- chefmeow Garland, TX
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