On wax paper combine bread crumbs and 1/4 cup grated Parmesan cheese.
Dip chicken breasts first in egg and then in bread crumb mixture until well coated.
Heat oil in a large, heat-resistant, non-metallic skillet over high heat on top of a conventional surface unit.
Quickly brown coated chicken pieces on both sides.
In a small bowl combine tomato sauce, Italian seasoning and garlic salt.
Spoon tomato sauce over chicken.
Sprinkle the shredded mozzarella cheese over the tomato sauce.
Heat, loosely covered with wax paper, on roast for 7 to 9 minutes or until sauce is bubbly and chicken is tender.
Sprinkle with grated Parmesan cheese and heat, uncovered, on roast for 1 minute or until cheese is melted.