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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
1 egg, beaten
2 large (1 1/2 to 2 lb.)
boneless chicken breasts,
split and skins removed
1/2 c. shredded Mozzarella
grated Parmesan cheese

Mix tomato sauce, Italian seasoning and garlic salt in 2
cup measure. Cover with wax paper and microwave at High 2
minutes. Stir. Reduce power to Medium; microwave 5 minutes,
stirring once. Set aside.
Mix cornflakes, 1/4 cup Parmesan cheese and the parsley
flakes. Dip chicken breasts in beaten egg, then in crumb
mixture. Place in rectangular baking dish; cover with wax
paper and microwave at Medium-high until chicken is tender, 9
to 14 minutes, rearranging after half of the cooking time (do
not turn over). Pour sauce over chicken. Sprinkle Mozzarella
cheese over chicken breasts. Sprinkle with Parmesan. Microwave
at Medium-high until Mozzarella melts and sauce is hot, 2 to
5 1/2 minutes.

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