Step 1

In a medium saucepan heat 2 tbsp olive oil over medium low flame and sauté the minced garlic for about 30 seconds.

Step 2

Add the pureed tomatoes, thyme, oregano, chili flakes, brown sugar, balsamic vinegar, salt and pepper.

Step 3

Simmer over low flame for about 20 minutes, stirring occasionally, while you prepare the chicken as instructed below.

Step 4

Crush the cornflakes until into small crumbs by placing them in a Ziploc bag and rolling over them with a rolling pin. I find this to be a better method than using the food processor for a more uniform crumb that doesn't turn to dust.

Step 5

Pound the chicken breasts out to a uniform thickness of about a half inch which will help them to cook more quickly and evenly. I usually remove the chicken tenders and fry them separately.

Step 6

Season the chicken with salt and pepper before dredging it completely in flour, covering it well on all sides.

Step 7

Whisk together the eggs and water to create an egg wash. Dip the floured chicken into the egg wash, then coat it well in the corn flake crumbs. Firmly press the chicken into the cornflake crumbs on all sides to make it adhere well.

Step 8

Heat ½ inch canola oil in a large heavy bottomed skillet over medium flame. Add chicken breasts and reduce flame to medium low. Fry for about 3-4 minutes on each side until evenly golden brown and the chicken is completely cooked through. If using dried pasta, I usually cook that while the chicken is frying.

Step 9

Place cooked chicken breasts in a baking dish and top with a little of the tomato sauce.

Step 10

Mix together the grated mozzarella and Parmesan cheeses. Top the chicken breasts with the cheese and place under the broiler for just a couple of minutes to melt. Watch it closely and don't walk away.

Step 11

Serve with the cooked pasta, tomato sauce and a generous sprinkle of additional Parmesan cheese.

Step 12

NOTE: for extra flavor in the crust, add about 1/4 cup of extra grated Parmesan to the corn flake crumbs.