Chicken Parmigiana Casserole

---

This casserole is a delicious adaptation of the well loved chicken parmigiana. the addition of artichokes updates this classic. If you are making this ahead, adding the artichokes after thawing prevents the dish from becomming watery.

---

Steps

---

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 thick enough to mound on spoon , 20 minutes.

---

Chicken: meanwhile , between 2 sheets of 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 together bread crumbs , parmesan cheese , oregano , cayenne pepper and salt.

---

Dip chicken , turning to coat , into 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 to 6 minutes.

---

Spread 1 cup of the sauce in 13- x 9-inch glass baking dish.

---

Arrange chicken , overlapping , over sauce.

---

Pour remaining sauce over.

---

Ingredients

---

vegetable oil, onion, carrot, garlic cloves, dried oregano, salt and pepper, tomatoes, tomato paste, artichoke hearts, mozzarella cheese, boneless skinless chicken breasts, flour, egg, dry breadcrumbs, parmesan cheese, cayenne pepper, salt