1 (8 oz.) can tomato sauce
1 tsp. Italian seasoning
1/4 tsp. garlic salt
1/3 c. corn flake crumbs
1/4 c. grated Parmesan cheese
1 tsp. dried parsley flakes
2 lg. boneless chicken breasts (1 1/2 to 2 lbs.), split and skin removed
1 egg beaten
1/2 c. shredded Mozzarella cheese (about 2 oz. grated Parmesan cheese)

Mix tomato sauce, Italian seasoning and garlic salt in 2-cup measure. Cover with wax paper. Microwave at high 2 minutes. Stir. Reduce power to medium; microwave 5 minutes, stirring once. Set sauce aside.

Mix corn flake crumbs, 1/4 cup Parmesan cheese and the parsley flakes. Dip chicken breasts in beaten egg, then in crumb mixture. Place in rectangular baking dish, 12x8 inches, or 10-inch square casserole. Cover with waxed paper. Microwave at medium or high until chicken is tender, 9-14 minutes, rearranging after half the cooking time.

Pour sauce over chicken. Sprinkle Mozzarella over chicken breasts. Sprinkle with Parmesan. Microwave at medium-high until Mozzarella melts and sauce is hot, 2 to 5 1/2 minutes.