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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

Description

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.

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