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 & 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 (100%) 2 minutes. Stir. Reduce power to Medium (50%). 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 inch or 10 inch square casserole. Cover with waxed paper. Microwave at Medium-High (70%) until chicken is tender, 9 to 14 minutes, rearranging after half the cooking time. (Do not turn over.)

Pour sauce over chicken. Sprinkle Mozzarella over chicken breasts. Sprinkle with Parmesan. Microwave at Medium-High (70%) until Mozzarella melts and sauce is hot, 2 to 5 1/2 minutes. Makes 4 to 6 servings.