Chicken Parmigiana Casserole

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1/4 cup vegetable oil

1 onion , chopped

1 carrot , diced

3 cloves of garlic , minced

1 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper

1 can (28 oz/796 mL) tomatoes

1/4 cup tomato paste

1 can (14 oz/398 mL) artichoke hearts , drained and halved

1 cup shredded mozzarella cheese

6 boneless skinless chicken breasts

1/3 cup all-purpose flour

1 egg

3/4 cup dry breadcrumbs

1/4 cup grated Parmesan cheese

1/2 tsp dried oregano

1/4 tsp cayenne pepper

1 pinch salt

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