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 - 2 lbs.) split and skinned
1 egg, beaten
1/2 c. shredded Mozzarella cheese, about 2 c.
Grated Parmesan cheese

Mix tomato sauce, Italian seasoning and garlic salt in 2 cup measure. Cover with waxed paper. Microwave on 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, 12 x 8 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 cheese. Microwave at medium high (70%) until Mozzarella melts and sauce is hot, 2 to 5 1/2 minutes.