Cut each chicken breast into 3 pieces. Combine salt, pepper and bread crumbs. Dip chicken in beaten egg and roll in the bread crumb mixture.
In a frying pan, heat the oil and brown chicken on both sides. Remove the chicken from the pan and place in a shallow baking dish.
With an immersion blender (or food processor) blend the san Marzano tomatoes until relatively smooth. In a medium saucepan, cook the garlic in a ½ tbsp olive oil, add tomato sauce and basil. Simmer over low heat for 20 minutes to reduce. Pour sauce over chicken, top with grated parmesan. Bake at 350℉, covered for 30 minutes. Uncover and top chicken with grated mozzarella, bake for an additional 10-15 minutes.
