1/2 c. seasoned bread crumbs
1/4 c. grated Parmesan cheese
1 1/2 lbs. boneless chicken breasts
2 beaten eggs, room temperature
3 tbsp. olive oil
1 c. shredded Mozzarella cheese
1 (8 oz.) can tomato sauce
1 tsp. dried Italian seasoning
1/4 tsp. garlic salt
Grated Parmesan cheese

On wax paper, combine bread crumbs and 1/4 cup Parmesan cheese. Dip chicken breasts first in egg and then in bread crumb mixture until coated. Heat oil in a large heat-resistant, non-metallic skillet over high heat on top of a conventional surface unit. Quickly brown coated chicken pieces on both sides.

In small bowl, combine tomato sauce, Italian seasoning, and garlic salt. Spoon tomato sauce over chicken. Sprinkle the Mozzarella cheese over the tomato sauce. Heat, loosely covered with wax paper, in microwave oven for 5-6 minutes or until sauce is bubbly and chicken is tender. Sprinkle with Parmesan cheese and heat, uncovered, in oven an additional 30 seconds or until cheese is melted. Turn 1/4 turn after each 2 minutes.