Add tomatoes and water to a pan and boil on high heat until reduced by half.

Cover chicken breasts in cling film and flatten using a rolling pin or alternative utensil.

Put mixed eggs, flour and breadcrumbs into separate bowls. Season chicken.

Dip chicken in flour, then egg (making sure it’s covered so breadcrumbs stick), then breadcrumbs. Put olive oil in pan and cook in a medium heat until breadcrumbs are golden brown. Set aside for 5 minutes before slicing.

Boil spaghetti until cooked and drain. Set aside some of the tomato and basil mix before adding spaghetti to the mix. Stir thoroughly to cover spaghetti.