6 tbsp. butter
1 c. corn flake crumbs
1/3 c. Parmesan cheese, grated
6 boneless, skinless chicken breasts
1/2 tsp. salt
Dash of pepper
1 egg, slightly beaten
1 tbsp. water
2 (8 oz.) cans tomato sauce
1 tsp. dried oregano
1 tbsp. sugar
1/2 tsp. garlic salt
1 c. Mozzarella cheese, shredded

Melt butter in 9x13 inch pan. Combine corn flake crumbs, Parmesan cheese, 1/2 teaspoon salt, and dash of pepper.

In small bowl, mix egg and water. Dip chicken in egg, then into crumb mixture. Place in pan. Bake at 400 degrees for about 20 minutes. Turn meat; bake 15 to 20 minutes more or until tender.

Meanwhile, combine tomato sauce, oregano, sugar, and garlic salt. Heat to boiling, stirring frequently. Pour sauce over meat. Top with cheese. Return to oven to melt cheese.