Chicken Parmigiana Casserole

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken Parmigiana CasseroleThe 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.4 out of5based on4 ratings.
Chicken Parmigiana Casserole

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 343343 cal
pro 32 g32g pro
total fat 14 g14g total fat
sat. fat 4 g4g sat. fat
carb 22 g22g carb
fibre 4 g4g fibre
chol 98 mg98mg chol
sodium 669 mg669mg sodium
% RDI: -
calcium 1818 calcium
iron 1919 iron
vit A 3737 vit A
vit C 3030 vit C
folate 1717 folate

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.

Ingredients

  • 1/4 cup vegetable oil 1/4 cup vegetable oil
  • 1 onion , chopped1 onion, chopped
  • 1 carrot , diced1 carrot, diced
  • 3 cloves of garlic , minced3 cloves of garlic, minced
  • 1 tsp dried oregano 1 tsp dried oregano
  • 1/2 tsp salt 1/2 tsp salt
  • 1/2 tsp pepper 1/2 tsp pepper
  • 1 can (28 oz/796 mL) tomatoes 1 can (28 oz/796 mL) tomatoes
  • 1/4 cup tomato paste 1/4 cup tomato paste
  • 1 can (14 oz/398 mL) artichoke hearts , drained and halved1 can (14 oz/398 mL) artichoke hearts, drained and halved
  • 1 cup shredded mozzarella cheese 1 cup shredded mozzarella cheese
  • Chicken:
  • 6 boneless skinless chicken breasts 6 boneless skinless chicken breasts
  • 1/3 cup all-purpose flour 1/3 cup all-purpose flour
  • 1 egg 1 egg
  • 3/4 cup dry breadcrumbs 3/4 cup dry breadcrumbs
  • 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
  • 1/2 tsp dried oregano 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper 1/4 tsp cayenne pepper
  • 1 pinch salt 1 pinch salt

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.

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