To make the sauce, heat the oil in a saucepan and add the onions, celery, pepper and garlic. Cook until the onion is translucent.

Pour the tomatoes into a sieve and using the back of a wooden spoon push down and through the sieve until a purée is formed. In a cup combine the stock human water, stir and set aside.

Add the purée to the pan and throw away any remaining pulp is left in the sieve. Add the parsley, basil, sugar and tomato purée. Mix well

Add the stock and water, stir and bring to the boil. Turn the heat down to a simmer and continue cooking with the lid on for 30 minutes. Remove the lid then continued simmering until the sauce is thick. Season with salt and pepper then set aside.

Dip the chicken into the beaten egg, drain off the excess then pressing the breadcrumbs until well covered. Put onto a plate and chill until required stop both the source and the chicken can be prepared in the morning or even the night before and kept in the refrigerator.

Heat the oven to 180°C.

In a nonstick frying pan heat some of the olive oil and a knob of butter. Pan- fry the chicken until golden but be careful not to burn.

Place into an ovenproof dish, then sprinkle over the mozzarella cheese and spirit on the source. You may have extra sauce remaining but this freezes extremely well and I often make extra sauce in the 1st place.

Sprinkle over the parmigiano cheese then cover the dish with foil

Bake for 15 to 20 minutes, remove the file and bake for an additional 10 minutes,