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

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; stirring 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 rectangular baking dish, 12 x 8 inches 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).

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 to 5 1/2 minutes. This is good. Makes 4 to 6 servings.