| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Poultry |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Boneless chicken breasts (1 1/2 to 2 lb.); split and skin removed |
| 1 |
cn |
Tomato sauce; (8 oz.) |
| 1 |
ts |
Italian seasoning |
| 1/4 |
ts |
Garlic salt |
| 1/3 |
c |
Corn flake crumbs |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
ts |
Dried parsley flakes |
| 1 |
|
Egg; beaten |
| 1/2 |
c |
Shredded Mozzarella cheese; (about 2 oz.) |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
Mix tomato sauce, Italian seasoning and garlic salt in 2-cup measure. Cover
with waxed paper. Microwave at High (100 degrees) for 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-inches, or 10-inch square casserole. Cover
with waxed paper. Microwave at Medium-High (70%) until chicken is tender, 9
to 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.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998
A Message from our Provider:
“If you want to be a leader, you must serve.”