Chicken Parmigiana Casserole

By gmbeckett

Ingredients

• Chicken:
• 1/4 cup vegetable oil
• 1 onion, chopped
• 1 carrot, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp each salt and pepper
• 1 can (28oz) whole tomatoes
• 1/4 cup tomato paste
• 1 can artichoke hearts, drained and halved
• 1 cup shredded mozzarella cheese
• 6 boneless skinless chicken breasts
• 1/3 cup all purpose flour
• 1 egg
• 3/4 cup grated parmesan cheese
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• pinch salt

Details

Servings 8

Preparation

Step 1

In saucepan, heat 1 tbsp of the oil over medium heat; cook onion, carrot, garlic, oregano, salt and pepper until softened, 5 minutes. Add tomatoes, breaking up with spoon; add tomato paste. Bring to boil; reduce heat and simmer until thickened, about 20 minutes.

Chicken: Meanwhile, between plastic wrap, pound chicken to 1/4 inch thickness, cut in half crosswise. Place flour in shallow dish. In separate shallow dish, whisk egg with 2 tbsp water. In third shallow dish, stir bread crumbs, parmesan, oregano, cayenne and salt. Coat chicken in flour, then egg mixture then bread crumb mixture.

In large skillet, heat remaining oil over medium-high heat; cook chicken, in batches, turning once, until golden brown and no longer pink inside - 4-6 minutes.

Spread 1 cup of the sauce in 13x9 inch glass baking dish. Top with chicken, overlapping, then remaining sauce.

Sprinkle with artichokes, then mozzarella; bake in 375F oven until bubbly, about 20 minutes.