Chicken Breasts Parmesan
| Yield: | 1 Servings |
| Categories: | Poultry |
| 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 |
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