1 (8 oz.) can tomato sauce
1 tsp. Italian seasonings
1/4 tsp. garlic salt
1/3 c. corn flake crumbs
1/4 c. grated Parmesan cheese
1 tsp. dried parsley flakes
1 egg, beaten
2 lg. (1 1/2 - 2 lb.) boneless chicken breasts, split & skin removed
1/2 c. shredded Mozzarella cheese (about 2 oz.)
Grated Parmesan cheese

Mix tomato sauce, seasonings and garlic salt in 2 cup measure. Cover with waxed paper. Microwave at High 2 minutes. Stir. Reduce power to Medium. Microwave 5 minutes, stirring once. Set aside. (We like more sauce. I double recipe.)

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"x8" or 10" square casserole. (I use a round covered dish.) Cover with waxed paper. Microwave at Medium-High until chicken is tender, 9 to 15 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 until Mozzarella melts and sauce is hot, 2 to 6 minutes. Makes 4 to 6 servings.