Chicken Casserole with Tomato Sauce

Ingredients:

- 2lb boneless and skinless chicken breasts or thighs

- 1 egg

- 1/4 cup corn starch

- 1/2 cup gluten-free rice bread crumbs

- 1 tsp oregano

- 1 tsp salt

- 1/4 cup oil

Sauce:

- 1 can (28 oz) diced tomato

- 1/4 cup tomato paste (or 1/2 cup tomato sauce)

- 1 onion, chopped

- 3 cloves garlic, minced

- 1 stalk carrot, sliced

- 1/2 tsp oregano

- 1 tsp salt

- 1/2 tsp pepper

- 1/4 tsp cayenne pepper

Preparation:

- In a shallow bowl, beat egg with a fork. In a separate shallow bowl, mix corn starch, bread crumbs, oregano, and 1/2 tsp salt. Dip both sides of chicken breasts or thighs in egg bowl and then coat them with the crumb mixture.

- In a large skillet, heat 3 tbsp oil on medium heat. Brown the chicken on both sides. Move the meat constantly to avoid sticking.

- In the same skillet, heat the remaining oil on medium heat. Saute onion and garlic. Add carrots, diced tomato, tomato paste, oregano, salt, pepper, and cayenne pepper. Stir the sauce well until it bubbles.

- Add the chicken one by one back to the skillet and immerse them into the sauce. Simmer for 20-30 minutes.