Chicken Breasts Parmesan PRINT
|1||can (8 ounces) tomato sauce|
|1||teaspoon Italian seasoning|
|¼||teaspoon garlic salt|
|⅓||cup corn flake crumbs|
|¼||cup grated Parmesan cheese|
|1||teaspoon dried parsley flakes|
|2||large boneless chicken breasts (skin removed)|
|½||cup shredded mozzarella cheese (about 2 ounces)|
|Grated Parmesan cheese|
Mix tomato sauce, Italian seasoning and garlic salt in 2-cup measure. Cover with waxed paper and microwave on HIGH 2-1/2 minutes. Stir. Reduce power to MEDIUM. Microwave 6-1/2 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 10-inch pie plate. Cover with waxed paper. Microwave at MEDIUM-HIGH (70%) until chicken is tender, 12 to 18 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 mozarella melts and sauce is hot. 2-1/2 to 7 minutes.