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Chicken Parm Casserole Recipe

   
 

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     Chicken Parm Casserole

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1/4 c veg oil
1 onion chopped
1 carrot diced
3 cloves garlic minced
1 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1 can 28 oz tomatoes
1 can artichoke hearts
 
1/4 cup tomato paste
1 c shredded mozzarella
Chicken-
6 boneless skinless chicken breasts
1/3 c flour
1 egg
3/4 cup dry bread crumb 1/2 tsp cayenne pepper
1/4 c parmesan cheese
1/2 tsp oregano and pinch salt

Instructions
In a saucepan heat 1 T oil and sauté onion garlic oregano salt and pepper until softened about 5 min. Add tomatoes and break up add tomato paste. Reduce heat and simmer till thick enough to mound on a spoon about 20 min.
Chicken- Pound chicken between sheets of plastic wrap till 1/4 inch thick all over. Cut in half cross wise. Place flour in a shallow dish. Whisk egg in a separate shallow dish with 2 T water. In a third hallow dish mix bread crumbs cayenne parm cheese oregano and salt. Dip chicken in flour turning o coat then in egg then bread crumbs.
In a lg skillet heat remaining oil over med high heat. Fry chicken in batches turning once until golden brown on both sides and no longer pink inside about 5 min.
Spread 1 cup of tomato mix in a 13 x 9 glass baking dish. Overlap chicken in sauce. Pour remaining sauce on top. (Can be made to this point and frozen for 2 wks. Thaw in fridge for to days and remove plastic wrap recover with foil and bake at 375 for 30 min. Uncover and continue with recipe. I have not tried this method.) Sprinkle on the artichokes and cheese. Bake at 375 until bubbly about 20 min. Makes 8 servings
Serving Suggestions
I severd with buttered noodles and salad. Yummy


Originally Submitted
1/20/2015





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