Take boneless, skinless chicken breasts, dip in a bowl with beaten egg, and the dip in another bowl that has equal amounts of bread crumbs and Parmesan cheese that has been mixed.
Get a microwave casserole dish, and melt a little margerine in the bottom of it. Add the chicken and cover it. Microwave on "high" for four minutes, turn the chicken over and microwave another four minutes. It should be done but cut into the thickest part of the breast to make sure there is no pink.
I melt margerine, a squirt of lemon juice, and some parsley flakes and drizzle this over the chicken. It adds not only flavor but also color. I serve with boiled red skinned potatoes and a salad.
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