who can be pretty darn picky.
8 oz tomato sauce
1 tsp Italian seasoning
1/4 tsp garlic powder
1/2 cup cornflake crumbs
1/4 cup grated parmesan cheese
1 tsp parsley flakes
6 boneless, skinless chicken breast halves (I used three breasts and cut them to half width)
1 egg, beaten
2/3 cup shredded mozzarella cheese
Preheat oven to 350*.
In a microwave safe bowl, combine the first three ingredients. Cover and microwave on high for 2 minutes, then stir. Cook at 50% power 3-5 minutes more.
Meanwhile, combine the cornflake crumbs, parmesan cheese and parsley. Coat the chicken breasts in egg and then dredge in the crumb, cheese and parsley mixture.
Spray a cooking pan (I prefer to use a stoneware pan), lay the breasts out on it and spray the tops with cooking spray.
Bake at 350 for about 25-30 mins. Take the chicken out of the oven, top with the sauce and mozzarella cheese and bake for 10 minutes more.
This recipe can also be done in the microwave, although I have not tried it yet.
Follow the directions for the sauce and dredge the chicken as instructed. Place in a lightly greased 3 QT microwave safe dish. Cover and microwave on high for 10-12 minutes, turning the dish a half turn after 5 minutes.
Pour tomato mixture over chicken, sprinkle with mozzarella. Cook, uncovered, at 50% power for 3-5 minutes or until chicken juices run clear.
For our family, I used three half breasts, cut in half thickness to make 6 thin breasts. We all ate, two people had seconds and we still have one half chicken breast left over.
recipe from Roni Goodell at Allrecipes.com