1 can (8 oz.) 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 (split & skin removed)
1 egg, beaten
1/2 c. shredded mozzarella cheese
Grated Parmesan cheese

1. Mix tomato sauce, Italian seasoning and garlic salt in 2 cup measure. Cover with waxed paper. Microwave at high (100%) 2 minutes. Stir. Reduce power to medium (50%). Microwave 5 minutes; stir once. Set sauce aside.

2. 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 12 x 8 inch dish or 10 inch square casserole. Cover with waxed paper. Microwave at medium-high (70%) until chicken is tender, 9-14 minutes, rearranging after half the cooking time (do not turn over).

3. Pour sauce over chicken. Sprinkle mozzarella over chicken breasts. Sprinkle with Parmesan. Microwave at medium-high (70%) until mozzarella melts and sauce is hot, 2-5 1/2 minutes.