1 cup tomato puree
1 tsp Italian seasoning
¼ tsp garlic salt
1/3 cup corn flake crumbs
¼ cup grated Parmesan cheese
1 tsp dried parsley flakes
8 large chicken fillets (3/4 to 1 kg)
1 egg, beaten
½ cup grated mozzarella cheese (about 60gm)
Grated parmesan cheese
1. Mix tomato puree, Italian seasoning and garlic salt in 2 cup measure. Cover with plastic wrap. Microwave at high, 2 minutes. Stir. Reduce power to medium. Microwave 5 minutes; stirring once. Set sauce aside.
2. Mix corn flake crumbs, 1/4 cup parmesan cheese and the parsley flakes. Dip chicken fillets in beaten egg, then in crumb mixture. Place in rectangular baking dish, 30X20 cm or 25cm square casserole. Cover with plastic wrap. Microwave at medium-high until chicken is tender, 9 to 14 minutes, rearranging after half the cooking time (do not turn over).
3. Pour sauce over chicken. Sprinkle mozzarella cheese over chicken breasts. Sprinkle with parmesan cheese. Microwave at medium-high until mozzarella cheese melts and sauce is hot, 2 to 5 ¼ minutes.
Image courtesy: Shutterstock
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