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 lb., 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 waxed 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 crumble mixture. Place in rectangular baking dish, 12 x 18 inch 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.

Pour sauce over chicken. Sprinkle Mozzarella over chicken breasts. Sprinkle with Parmesan. Microwave at medium high (70%) until Mozzarella melt and sauce is hot, 2 to 5 1/2 minutes.