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[nverland]

Chicken Parmigiana Casserole
Makes 8 servings.

* If you freeze this casserole ahead, add the artichokes after
thawing to keep the dish from getting watery.

1/4 cup (60ml) vegetable oil
1 onion, chopped
1 carrot, diced
3 cloves garlic, minced
1 tsp (5ml) dried oregano
1/2 tsp (2ml) each salt and pepper
1 can (28 oz/ 796 ml) diced tomatoes
1/4 cup (60ml) tomato paste
1 can (14 oz/ 398 ml) artichoke hearts, drained and halved
1 cup (250ml) shredded mozzarella cheese

Chicken:

6 boneless skinless chicken breasts
1/3 cup (75ml) all-purpose flour
1 egg
3/4 cup (175ml) dry bread crumbs
1/4 cup (60ml) grated Parmesan cheese
1/2 tsp (2ml) dried oregano
1/4 tsp (1ml) cayenne pepper
pinch salt

In saucepan, heat 1 tbs (15ml) of the oil over medium heat,
cook onion, carrot, garlic, oregano, salt and pepper until
softened, 5 minutes. Add tomatoes; add tomato paste.
Bring to boil; reduce heat and simmer until thickened, about
20 minutes.

Meanwhile, between plastic wrap, pound chicken to 1/4-inch
(5mm) thickness, cut in half crosswise. Place flour in shallow
dish. In separate shallow dish, whisk egg with 2 tbs (30ml)
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 to 6 minutes.

Spread 1 cup (250ml) of the sauce in a 13-x9 inch (3L) glass
baking dish. Top with chicken, overlapping, then remaining
sauce. (To freeze ahead, refrigerate until cold. Wrap in plastic
and heavy-duty foil; freeze for up to 2 weeks. Thaw in
refrigerator for 48 hours. Cover with foil; bake in 375F/190C
oven for 30 minutes. Uncover, continue with recipe.) Sprinkle
with artichokes, then mozzarella; bake in 375F / 190C oven
until bubbly, about 20 minutes.