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Instructions |
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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.
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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.
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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.
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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
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Serving
Suggestions |
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I severd with buttered noodles and salad. Yummy
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Originally Submitted
1/20/2015
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