Instructions: Preheat oven to 350 degrees. Sprinkle chicken breasts with the minced parsley, lemon-pepper, spice, salt and garlic powder. Roll each breast, seasoned-side in, secure with wooden toothpicks.

In a large skillet, saute the chicken in the 3 tablespoons of olive oil until golden brown. Remove from pan with tongs and place in a 9 inch by 13 inch casserole dish. Carefully remove toothpicks.

Drain artichoke hearts, sprinkle with lemon juice and distribute among the rolled chicken breasts.

Combine Newmans Own Diavolo Sauce with wine and pour over chicken and artichokes. Spread the shredded mozzarella cheese evenly over top.

Toss croutons with the 1 tablespoon of olive oil and sprinkle on top of chicken. Bake 30 to 40 minutes until golden brown and bubbly.

While casserole is baking, prepare pasta or rice and serve with crusty Italian bread or rolls and a green salad.

Note: The recipe calls for Newmans Own Badito Diavolo Sauce, which is very difficult to find. You can substitute Newmans Own Sockarooni Sauce and add a touch of red pepper, if desired. The cook time for the pasta or rice overlaps the cook time for the chicken.

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