For the chicken:

• Heat the oven. 430°F | 220°C. Set aside a baking dish or oven tray that has been lightly greased with nonstick cooking oil spray.
• In a shallow dish, combine the eggs, garlic, parsley, salt, and pepper. Add the chicken in the egg mixture after adding it, coating each fillet completely. For at least 15 minutes, marinate covered with plastic wrap (or overnight night if time allows for a deeper flavour).
• Mix the bread crumbs, Parmesan cheese, and garlic powder in a separate shallow dish before frying the chicken. To evenly coat the chicken, dip it into the breadcrumb mixture.
• Over medium-high heat, warm the oil in a big skillet until it shimmers. Chicken should be fried till golden and crispy (about 4-5 minutes each side).
• Place the chicken on the baking sheet or dish that has been prepared, then spoon about 1/3 cup of sauce over each breast (sauce recipe below). Each chicken breast should have two to three pieces of mozzarella cheese and around two teaspoons of parmesan cheese on top. Add some basil or parsley.
• Cook the chicken in the oven for 15-20 minutes, or until the cheese is melted and bubbling.

For the sauce:

• In a medium-sized saucepan, heat the oil. Fry the the onion until it is translucent (approximately 3 minutes) and the garlic until it is fragrant (about 30 seconds).
• Add the sugar, herbs, salt, and pepper to taste, along with the tomato puree. For about 8 minutes, or when sauce has slightly thickened, cover with a lid and simmer. Taste the food and, if necessary, adjust the salt and pepper.