heat oil in saucepan over medium heat. add onion and garlic cook stirring occasionally for about 5 mins, until onion is soft. add tomatoes, basil and brown sugar. increase heat and bring to boil. once boiling reduce heat and simmer for about 35-40 mins, stirring occasionally, until sauce has reduced. add salt and pepper. set aside for 10 mins then puree

butterfly chicken breasts. cover with plastic wrap or freezer bag and lightly pound with flat side of mallet to flatten.

whisk eggs and milk together in small bowl. coat peices of chicken with flour, dip in egg mixture, then coat with bread crumbs.

heat oil in pan, fry chicken over medium high heat until golden brown and cooked through

place chicken in large baking tray spread with sauce and sprinkle with combined cheeses.

bake at 200 for about 15-20 mins until cheese is melted and golden.