Ingredients:
Marinara Sauce:
2 tablespoons olive oil
1 large onion, peeled and finely chopped
2 cloves garlic, finely minced
½ teaspoon dried oregano
32 oz. can plum tomatoes with added puree
Salt and black pepper  

1 cup bread crumbs
2 large eggs
4 chicken breasts, skinless and boneless
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons canola oil
1/2 cup mozzarella cheese, grated

Directions:

1. Prepare marinara sauce:  In a large pot, heat the olive oil over medium heat and add the chopped onions.  Cook for 3 minutes, stirring occasionally to prevent burning.
2. Add the minced garlic, basil and oregano; continue cooking and stirring for another 3 minutes.
3. Pour the tomatoes into a large mixing bowl and using clean hands break up into small pieces. 
4. Add to the onion mixture with ½ teaspoon salt and freshly ground pepper. Simmer uncovered for approximately 15 - 20 minutes or until thickened.
5. Preheat the oven to 350 degrees Fahrenheit.
6. Place breadcrumbs into a large shallow bowl.
7. Lightly beat the eggs in another large shallow bowl.
8. Place each chicken breast in a large zip lock bag.  Using a meat mallet, carefully pound until it is uniformly 1/4 inch thick. Repeat with remaining chicken.
9. Sprinkle the chicken generously with salt and pepper.
10. Dip each breast, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge in the crumb mixture, patting to coat completely. Place on a small baking sheet.
11. Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the chicken to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
12. Transfer to paper towels to drain, then transfer them to a baking dish. Add the remaining 3 tablespoons
    of oil to the skillet and fry the remaining chicken.
13. Spoon marinara sauce over the chicken, just enough to cover and sprinkle with the mozzarella cheese.
14. Bake in oven for 15 - 20 minutes or until chicken is heated through.