1Make the sauce:
Heat the oil in a large saucepan. Add the onion and saute for about 2min add the garlic and cook, stirring until the onion is soft. Stir in the herbs, tomatoes, tomato puree, oregano and sugar and season with salt and pepper. Bring to a boil, cover, and simmer for 20 min. then transfer to a blender and puree.
2Pre heat the oven to 400 F spread the flour in a dish . Beat the eggs in a bowl, put bread crumbs in another bowl and cut the chicken breast horizontally
3Place the chicken pieces in a large zip loc bag and pound with a meat mallet until chicken is about 1/4 ins thick, Season both sides with salt and pepper. Dust a chicken breast with flour(shake off the excess)dip in the egg to coat, then dip In the bread crumbs to coat both sides, set aside and do the same with all the chicken pieces
4Heat the oil in a skillet over med-high heat, add as many chicken pieces that will fit in the skillet ( don't crowd) cook on each side for 2 min, until golden. Drain on paper towels, cook remaining pieces adding more oil if needed. Pour half of the sauce into a baking dish that will hold the chicken in a single layer arrange the chicken on top and pour the remaining sauce over the top. Arrange the mozzarella on top and sprinkle with parmesan cheese. Bake in the pre heated oven for about 25 min or until the cheese is melted and bubbly
let stand about 5 min before serving