Start with the sauce by frying onion in oil over medium heat, until soft. Add garlic, chilli, oregano, balsamic and cook for another minute. Add tomato paste, tin of tomatoes and water. Bring to a boil, season with salt and pepper, add sugar and turn down heat to low. Simmer for about half an hour.
To a shallow bowl, add crumbs, garlic powder, salt, oregano, parmesan and combine well.
In a second bowl, combine the egg and buttermilk and whisk well.
Dip the chicken breasts into the egg mixture, then into the crumbs. Shake off excess and place on a greased baking tray. Bake at 190 C for 20 minutes.
Remove chicken from oven, spoon the marinara over each piece of chicken, then top with a piece of mozarella and some grated parmesan. Back into the oven for 10 minutes.
Remove from oven and garnish with fresh basil. Serve with a side of rocket salad and enjoy!
