1/2 c. seasoned bread crumbs
1/4 c. parmesan cheese, grated
1 1/2 lb. boneless chicken breasts
2 eggs, beaten
3 tbsp. olive oil
1 (8 oz.) can tomato sauce
1 tsp.. dried Italian seasoning
1/4 tsp. garlic salt
1 c. shredded mozzarella cheese
Additional grated parmesan cheese

On wax paper, combine bread crumbs and 1/4 cup parmesan. Dip chicken in beaten egg, and then in bread crumb mixture until well coated. Heat oil in large, heat resistant, non-metallic skillet over high heat on top of stove. Quickly brown coated chicken on both sides. In a small bowl, combine tomato sauce, Italian seasoning and garlic salt. Spoon tomato sauce over chicken. Sprinkle the mozzarella over the tomato sauce. Heat in microwave, loosely covered with wax paper, on ROAST for 7 to 9 minutes, or until sauce is bubbly and chicken is tender. Sprinkle with the additional parmesan cheese and heat, uncovered in for 1 minute, or until cheese is melted. Serves 4.