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1
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.
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2
Add tomatoes, breaking up with spoon; add tomato paste.
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3
Bring to boil; reduce heat and simmer until thick enough to mound on spoon, 20 minutes.
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4
CHICKEN: Meanwhile, between 2 sheets of plastic wrap, pound chicken to 1/4-inch (5 mm) thickness; cut in half crosswise.
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5
Place flour in shallow dish.
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6
In separate shallow dish, whisk egg with 2 tbsp (25 mL) water.
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7
In third shallow dish, stir together bread crumbs, Parmesan cheese, oregano, cayenne pepper and salt.
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8
Dip chicken, turning to coat, into flour, then egg mixture, then bread-crumb mixture.
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9
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.
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10
Spread 1 cup (250 mL) of the sauce in 13- x 9-inch (3 L) glass baking dish.
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11
Arrange chicken, overlapping, over sauce.
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12
Pour remaining sauce over top.
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13
(Make-ahead: Refrigerate until cold.
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14
Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 2 weeks.
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15
Thaw in refrigerator for 48 hours.
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16
Cover with foil and bake in 375F/190C oven for 30 minutes.
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17
Uncover and continue with recipe.
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18
).
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19
Sprinkle with artichokes, then mozzarella; bake in 375F (190C) oven until bubbly, about 20 minutes.
