Tested till perfect Chicken Parmigiana Casserole

Chicken Parmigiana Casserole

The addition of artichoke hearts updates this classic. If you make it ahead, adding the artichokes after thawing prevents the dish from getting watery during reheating.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 1/4 cup 1/4cupvegetable oil
  • 1 1oniononions, chopped
  • 1 1carrotcarrots, diced
  • 3 3clove garliccloves of garlic, minced
  • 1 tsp 1tspdried oregano
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatotomatoes
  • 1/4 cup 1/4cuptomato paste
  • 1 can (14 oz/398 mL) 1can (14 oz/398 mL)artichoke hearts, drained and halved
  • 1 cup 1cupshredded mozzarella cheese

Chicken:

  • 6 6boneless skinless chicken breastboneless skinless chicken breasts
  • 1/3 cup 1/3cupall-purpose flour
  • 1 1eggeggs
  • 3/4 cup 3/4cupdry breadcrumbs
  • 1/4 cup 1/4cupgrated Parmesan cheese
  • 1/2 tsp 1/2tspdried oregano
  • 1/4 tsp 1/4tspcayenne pepper
  • 1 pinch 1pinchsalt
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Preparation

In saucepan, heat 1 tbsp (15 mL) 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 (5 mm) thickness; cut in half crosswise. Place flour in shallow dish. In separate shallow dish, whisk egg with 2 tbsp (25 mL) 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 (250 mL) of the sauce in 13- x 9-inch (3 L) glass baking dish. Arrange chicken, overlapping, over sauce. Pour remaining sauce over top. (Make-ahead: Refrigerate until cold. Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Cover with foil and bake in 375°F/190°C oven for 30 minutes. Uncover and continue with recipe.)

Sprinkle with artichokes, then mozzarella; bake in 375°F (190°C) oven until bubbly, about 20 minutes.

Nutritional Information Per serving: about

cal 343 pro 32g total fat 14g sat. fat 4g
carb 22g fibre 4g chol 98mg sodium 669mg

% RDI:

calcium 18 iron 19 vit A 37 vit C 30
folate 17
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